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Red Tractor Pork Sausage and Butterbean Bake with Root Vegetable Mash

You'll need

  • 1 tablespoon Red Tractor rapeseed oil
  • 12 thick Red Tractor pork sausages
  • 1 Red Tractor onion, chopped
  • 300g Red Tractor chestnut mushrooms, halved
  • 1 Red Tractor red pepper, seeded and cut into strips
  • 1 clove garlic, chopped
  • 1 teaspoon paprika
  • 1 x 410g tin butter beans, drained
  • 1 x 400g tin chopped tomatoes
  • 1 teaspoon sugar
  • Splash Worcestershire sauce
  • 1 large handful of dried breadcrumbs
  • 100g Red Tractor mature cheddar
  • Salt and Pepper
  • 4 Red Tractor potatoes
  • Half a Red Tractor swede
  • 4 Red Tractor carrots
  • Knob of Red Tractor butter
  • Splash of Red Tractor milk
  • Salt and Pepper
  • 75 mins


Preheat the oven to 180C/360F.
1. Heat the oil in a pan and add the sausages. Brown them on all sides for about five minutes - you just need to give them a good colour, not to cook them through at this stage.
2. When they start getting some colour, add the onion, mushrooms and pepper.

3. Cook for another five minutes, stirring occasionally.
4. Add the garlic and paprika and cook for a minute, stirring constantly to make sure the paprika is well distributed and the garlic doesn't burn.

5. Now add the butterbeans, tomatoes, sugar, Worcestershire sauce.

6. Season with salt and pepper to taste, stir well and tip into a roasting dish.

7. Mix the breadcrumbs with the Cheddar and sprinkle on top.

8. Put in the preheated oven for 25 minutes or until the top is brown and the sausages are well cooked.

9. While the bake is cooking, make the mash.

10. Peel all the vegetables and cut into chunks. Put all the vegetables into a pan of salted water and bring to the boil. Simmer for 25 minutes or until everything is soft.

11. Drain the water and mash all the vegetables. Over a low heat, stir in the milk and butter until they are well-integrated. Season to taste.

12. Serve with the sausage and butterbean bake.

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