I think this dish is very probably inspired by my Dad’s Sausage and Mash, and most importantly the onion sauce he does with it, it’s not so much a savoury gravy as tradition might dictate but a sweet and sour-ish little number packed with sweet onions and soft deep vinegar flavours from the balsamic. Anyways I’ve basically tweaked it a little and put it into a pie with peppers.
8 Gluten free or otherwise sausages
1 large onion sliced
1/2 a , sliced (I only threw this in because I saw it looking forlorn and forgotten in a corner)
2 red peppers (other colours are cool but reds are my favs)
A teaspoon of smoked paprika
a teaspoon of veg bouillon (or half a stock cube)
Some agave syrup or sugar
Boil the potatoes and swede together (enough to top your dish you decide). Mash when done, add butter, season and set aside to cool.
Soften onions and leeks in a pan or microwave and set to one side. Chop sausages into chunks, fry until browned. Add sliced pepper and softened onions and leeks. Fry for about 5 or so minutes until everything is soft and starting to brown.
Add about 6 tablespoons of balsamic, 6 tablespoons of ketchup, a generous shake or two of worcester sauce, a tablespoon of syrup or sugar, a teaspoon of paprika and bubble and taste. Sprinkle on a teaspoon of bouillon or stock cube and add some water enough to make a little sauce for your sausage mixture to sit in. Bubble away again and taste this, my measurements as usual are vague it’s really a matter of taste and balance.
Pour/spoon sausage mixture into a casserole dish. Top with mashed spud and swede mix. Fork top for extra crunch.
I’ve done this and put it on the side until dinner time, then I’m going to put in the oven for about 30/45 min until it’s heated through and the top is crispy.
If you wanted to stretch this out a bit I reckon a tin of beans and a tin of tomatoes would go well with the sausage mixture and if you fancy a bit of extra indulgence sprinkle a bit of cheese on the top before you put in the oven.
I’m hoping to post a picture of this cooked when it’s ready later…