Ingredients
- 1 tbsp olive oil, plus a splash
- 8 frozen sausages
- 500g frozen chopped onions
- 50g unsalted butter
- 1 tbsp red wine vinegar (or malt vinegar)
- 2 tbsp flour
- 900ml beef stock, hot
- 200g frozen seasonal greens
- 150g frozen peas
- 8 frozen potato rosti
Method
Step 1
. Heat a splash of oil in an ovenproof heavy-based pan or casserole dish, add the frozen sausages and brown them over a medium-high heat, turning, for about 5 mins. Remove to a plate and set aside. Preheat the oven to 200°C/180°C fan/gas 6.Step 2
Using the same pan, add 1 tbsp oil, then the frozen onions; fry them over a medium heat for a few mins until they’re starting to soften. Add the butter and cook for a few mins more. Add the vinegar and some seasoning, reduce the heat to low and cook for 10-15 mins, stirring occasionally.Step 3
Add the flour, stirring while it cooks for a couple of mins, then gradually add the hot stock, stirring continuously, until starting to thicken. Turn the heat to high and bring to the boil; add the sausages.Step 4
Transfer the pan to the oven and cook, uncovered, for 10 mins. Remove, add the frozen greens and peas; cook for a further 10-12 mins.Step 5
Meanwhile, put the frozen rosti on a baking tray. Place in the oven with the casserole for 20 mins, until cooked through and golden.Step 6
Give the casserole a good stir, arrange the rosti on top and serve.