Sausage & Mash Stew

Sausage & Mash Stew

I’m not going to lie, life in Mallorca is beautiful but whilst October is finally here and the mornings and evenings can be a little chilly, it’s not exactly sweater weather and it doesn’t quite feel the same as it would back in the UK… and being the autumn person I am, I kinda miss it.

The Viking must have felt the same because today we both woke up craving warming comfort food and in my opinion, there’s nothing more comforting than sausage and mash.

This stew is a simple way to make it all in one and I’ve also added some other veg to make it more of a meal.

I’m usually a frozen mash kinda guy but today I rocked my own world with homemade mashed potatoes and they were good. Buttery, creamy and the perfect topping for a bowl of home.

For the stew

• Olive oil and butter
• 4 large sausages of choice – I used veggie Beyond Meat Sausages – thickly chopped.
• 1 red onion – sliced
• 2 carrots – cut into battons
• 6 medium chestnut mushrooms – quartered
• 1 tablespoon plain flour
• 50ml white wine
• 500ml vegetable stock
• 100g frozen peas
• Salt and pepper
• Fresh rosemary

For the mashed potato

• 5 large potatoes – peeled
• 100g salted butter
• A splash of cream

Start with the potatoes:

Add the to a pan of boiling salted water and boil gently until fork tender.  Depending on the potatoes this should be roughly 8 minutes.

Meanwhile, place a pan on a medium heat and add some olive oil and butter.  Fry the sausages until darkly golden, then remove them from the pan.  Using the same pan, add the onions and gently sauté for 5 mins, then add the mushrooms and carrots along with some salt and pepper and fresh rosemary leaves, and allow them to sauté for about 8 minutes until the veg are picking up colour and beginning to soften.

Add the sausages back in, then stir in the flour. Add the wine and the stock and stir in the frozen peas, then simmer on a low heat for at least 5 mins whilst you finish the mash.

Drain the potatoes and place the lid back on allowing them to steam for a minute, then add as much butter as you dare, along with the salt and pepper and a little splash of cream.  Mash well.  I like a rustic mashed potato, not too pureed.

Pre-heat the oven to 200°C (180ºC fan/400°F/Gas 6)

Spread the mash onto the top of the stew in a thick layer and bake for 20 minutes or until the top of the stew is golden.  Serve warm.

For more stew recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!