Ingredients
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10 g Cornflour/cornstarch
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500 ml Beef stock
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1 large Onion
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140 g Chantenay carrots
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8 Sausage
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25 g Melted butter
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1 large Purple potato
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1 Potato
Directions
It is easier and quicker to use a mandoline slicer for the potatoes but if you don’t have one a peeler will work too. You can slice them by hand but they need to be very thin slices.
I used 1 purple and 1 normal one you don’t have to use purple potatoes I just had some so I used what I had.
Steps
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1
Done
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OnePre heat the oven to 180°c/ 350°f. Slice the onions top the carrots if they are big chop them in half. In a sauce pan brown off the sausages. Remove from the pan add a tbsp oil and fry the onions until soft. Slice the sausage into bite size pieces set aside. |
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2
Done
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TwoOnce the onions are soft add the carrots and the stock. Mix the cornflour with cold water and add to the stock. Cook for 10. While that is cooking use a mandoline to slice the potatoes. |
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3
Done
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ThreeAdd the sausage back into the stock and carrot mixture for 2 minutes. Transfer that into a deep baking dish. Top with the potato slices then cover in melted butter. |
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4
Done
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FourCover with foil and bake for 15 minutes remove the foil and bake for a further 25 minutes. Take out of the oven leave for 5 minutes before serving. |
