- 1 Tbsp oil
- 6 lamb sausages
- 2 onions, chopped
- 3 cloves of garlic, chopped
- 1 Tbsp fresh thyme plus extra for garnishing
- 420g can cannellini beans
- Salt and pepper to taste
- 2 Tbsp tomato puree
- 100g breadcrumbs
- 800g potatoes, peeled
- 1 Tbsp butter
- ¼ cup milk
- 2 Tbsp chopped parsley for garnishing
Preheat oven to 140°C.
Heat oil in an oven proof dish approximately 20cm x 15cm over a medium heat and brown sausages, turning them occasionally until golden brown on all sides. Transfer to a plate.
Turn heat down to low and add onions. Cook for 10 minutes until softened, stirring occasionally. Add garlic, cook for another minute.
Add thyme, cannellini beans and sausages. Season with salt and pepper.
Whisk 850mls water together with tomato puree and pour over the sausages and beans. Cover with a lid and bake for 1 hour.
Take the lid off, sprinkle the breadcrumbs all over the top and bake (without a lid) until golden.
To make the mashed potato: Boil potatoes in salted water for 15 minutes or until soft. Drain, then mash. Stir through butter and milk then season with salt and pepper.
Serve the cassoulet with mashed potato and garnish with parsley and thyme.
By Brett McGregor