Sausage and Colcannon Bake

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wprm-recipe-ingredient-notes-faded">(for gluten free use a good-quality, gluten-free plain flour blend - such as King Arthur or Doves farm)

500 ml beef stock water plus two stock cubes is fine (I use Essential cuisine beef stock powder for gluten free).

125 g sliced mushrooms (I used baby portabella)

100 g fresh or frozen peas

1 tsp Worcestershire sauce

1 bay leaf

begin with the colcannon. Place the potatoes in a very pan with enough cold water to hide. bring around a boil then simmer for quarter-hour, till the potatoes ar tender.

while the potatoes ar change of state, place the kale and spring onions in a very little pan. Add a decent splash of water*, place a lid on and place on a high heat for three minutes - till simply softened. take away from the warmth and drain.

Once the potatoes ar tender, drain off the water, then mash the potatoes employing a masher or a potato kitchen utensil. Stir tho' the butter, cream, salt and pepper, then stir within the sauteed kale and spring onions, place to 1 facet.

Heat the oil in a very giant pan and add the sausages. Brown on all sides on a high heat, then flip right down to a medium heat. take away the sausages and add the sliced onions. Cook the onions, on the road the pan frequently for 10-15 minutes till brunet and caramelized.

Stir within the flour employing a whisk and cook for one minute, then add the stock a bit at a time, while stirring with the whisk, till you've got a thickened gravy. Add the sausages into the pan, together with the mushrooms, peas, Worcester sauce, herb and a pinch of salt and pepper. Stir everything along, then transfer to a baking dish (approx 30cmx30cm).

prime the mixture with the colcannon, and ruffle the highest with a fork (this helps to urge some brown crisp bits on top). Place within the kitchen appliance to cook for 20-25 minutes till effervescent at the sides and beginning to brown on prime.