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Serves 2

Ingredients

• Potatoes
• Garlic
• Oil
• Vegan Sausages (I used a packet of 6 of the Linda McCartney)
• Onion
• Mushrooms
• One packet of either Colman’s sausage casserole (tomato flavour) or Schwartz Beef Casserole (Meaty flavour) mix.
• Salt
• Pepper
• Paprika
• Vegetable Stock Pot (Optional)

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Method

1. Quarter the potatoes and cover them with water in a pan and boil for 10 mins.
2. Pre-heat oven to 180 degrees.
3. Place a tbsp of butter in an oven-proof tin and melt in the oven.
4. Drain the potatoes and place in a cooking tin. Stir to coat with butter. Sprinkle with garlic, salt, pepper and paprika.
5. Cook for 25-30mins until golden brown and crispy.
6. While the potatoes are in the oven, spray a frying pan with oil and add a tsp of garlic. Cook until fragrant.
7. Add the sausages and fry until browned.
8. Add the onions and mushrooms to the pan.
9. Mix the contents of either Colman’s sausage casserole (tomato flavour) mix or Schwartz beef casserole (Meaty flavour) mix with enough cold water to cover the sausages.
10. Place the sausages, mushrooms, onions and casserole mix to another oven-proof dish. If using the Colman’s mix I like to add a vegetable stock pot (optional).
11. Cook until the sauce has thickened. (20-25mins.)
12. Serve and enjoy!