Classic Sausage & Potato Casserole

Heat the oven to 180°C fan. Heat the oil in a large flameproof casserole or deep ovenproof pan, then brown the sausages for 6–8 minutes, turning until coloured all over. Lift them onto a plate.

Add the onion and carrots to the same pan with a pinch of salt. Cook for 6 minutes, stirring often, until the onion softens and picks up the sausage flavour.

Stir in the garlic, tomato purée and thyme for 1 minute. Add the potatoes, chopped tomatoes, hot stock and Worcestershire sauce, scraping the base of the pan to lift up any browned bits.

Return the sausages to the pan, nestling them into the potatoes. Bring to a simmer, cover with a lid or foil, then transfer to the oven for 40 minutes.

Remove the lid, stir gently, then bake uncovered for another 15–20 minutes until the potatoes are tender and the sauce has thickened into a gravy.

Stir through the peas for the final 5 minutes of cooking. Taste, season with salt and black pepper, then rest for 5 minutes before serving hot.