Turkey sausage and bean hotpot


  • 400 g potatoes, peeled and thinly sliced
  • 1 large carrot, about 200 g, thinly sliced on a diagonal
  • 1 medium parsnip, about 200 g, thinly sliced on a diagonal
  • 1½ tablespoons sunflower oil
  • 8 turkey sausages, about 500 g in total1 onion, finely chopped
  • 2 teaspoons paprika
  • 2 tablespoons plain flour
  • 2 cups (500 ml) chicken stock, preferably homemade
  • 1 tablespoon worcestershire sauce
  • 3 teaspoons wholegrain mustard
  • 1 teaspoon light soft brown sugar
  • salt and pepper
  • 1 can red kidney beans, about 400 g, drained and rinsed
  • 1 tablespoon (20 g) butter, melted


  1. Preheat the oven to 190°C.
  2. Cook the potato, carrot and parsnip slices in a saucepan of boiling water for 3–4 minutes or until just tender.
  3. Drain and set aside.
  4. Heat the oil in a frying pan.
  5. Add the sausages and cook over a moderate heat for 10 minutes, turning to brown them evenly.
  6. Remove the sausages from the pan and reserve.
  7. Add the onion to the pan and sauté for 5 minutes, stirring, until soft and golden.
  8. Stir in the paprika and flour, then gradually mix in the stock.
  9. Bring to the boil, stirring, then reduce the heat to moderate and simmer until thickened and smooth.
  10. Stir in the worcestershire sauce, 2 teaspoons of the mustard and the sugar.
  11. Season to taste.
  12. Add the beans.
  13. Cut the sausages into thick slices and stir into the sauce.
  14. Bring back to the boil.
  15. Spoon the sausage and bean mixture into a 1.
  16. 5 litre shallow baking dish.
  17. Arrange the sliced root vegetables over the top, starting in the centre and working out in overlapping rings to cover the surface completely.
  18. Mix the remaining 1 teaspoon of mustard with the melted butter and brush over the vegetables.
  19. Bake for 30–35 minutes or until the sauce is bubbling and the vegetable topping is golden brown.
  20. Serve hot.

Serves 4
Preparation: 30 minutes
Cooking: about 1 hour


Source: Perfect Poultry
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