Sausage Casserole with Mustard Mash

Preheat your fan assisted oven to 180 °C/gas mark 4.

Peel the potatoes and cut them into threes. Cover with cold water, add a generous pinch of salt and bring to a boil. Once boiled, reduce the heat to a simmer and cook for 40-50 minutes, or until the potatoes are fully cooked.

Drain the cooked potatoes through a colander and leave them to steam dry for a few minutes. Once the potatoes have stopped steaming, they are ready to be passed through a sieve. For silky smooth and waxy mash, we like to push the potatoes through a fine sieve.

Add the mashed potatoes back onto a low heat with half the butter. Keep the potatoes working in the pan whilst the butter melts. Once the first batch of butter has emulsified, add the remaining butter and the mustards. Check for seasoning and add more mustard to taste.

Use an oven-proof heavy sauce/frying pan and add a splash of oil over medium heat. Once hot, add the sausages, onion and fennel. Make sure the vegetables are cut side down. Brown on one side before turning over both the sausages and vegetables.

Once all sides are brown, place the pan in the oven and cook for 10 minutes. After the cooking time, place the pan back onto the hob, add the red wine to deglaze, and reduce until almost all the wine has gone. Add the poultry gravy and bring it back to a boil. Rinse the cooked beans and add them at the end of cooking to ensure you don’t overcook them.

Serve with the creamy mustard mash and tuck in!