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Curried sausage & vegetable bake with potato mash

Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Jug
  • 1 Large frypan
  • 1 Baking dish

Ingredients

  • oil spray

Sausages

  • 1 brown onion
  • 1 tbsp olive oil
  • 600 g beef sausages

Gravy

  • 1 tbsp cornflour
  • 1 cup beef stock
  • 1 tbsp curry powder

Bake

  • 2 carrot
  • 2 zucchini
  • 1 broccoli
  • 1 cup frozen peas

Mash

  • 800 g potatoes
  • ¼ cup milk or plant-based milk
  • 1 tbsp olive oil
  • ½ tsp onion powder

Instructions

Before you start

  • Preheat oven to 200 °C or 180 °C fan bake. Bring a large steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.

Cook sausages

  • Peel and slice 1 brown onion in half, then finely slice. Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add the onion to the pan and cook for 1 minute or until starting to soften. Add 600 g beef sausages and cook, turning occasionally, for a further 4 minutes or until browned. Remove from heat and set aside.

Make gravy

  • Add 1 tbsp cornflour to a small jug or bowl. Stir in 30 ml or 2 tbsp from the 1 cup beef stock to make a smooth paste, then stir in 1 tbsp curry powder and the remaining beef stock.

Start bake

  • Half 2 carrot and 2 zucchini lengthways, then thinly slice on an angle. Cut 1 broccoli into small florets. Transfer sausages and onion to the baking dish. Add the courgettes, carrots, broccoli and 1 cup frozen peas. Stir to combine then pour the curry gravy over the top. Season with salt and pepper.

Finish bake

  • Bake for 10 minutes, then gently stir the vegetables in the curry gravy. Return to the oven and cook further 5-10 minutes or until sausages are cooked through and the vegetables are tender.

Make mash

  • Meanwhile, peel and dice 800 g potatoes. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Drain the pot then transfer the potatoes to the bottom pot with ¼ cup milk, 1 tbsp olive oil and ½ tsp onion powder. Mash until smooth and season to taste with salt and pepper.

To serve

  • Divide the curried sausage and vegetable bake between plates and serve with the potato mash on the side.

Nutrition

Calories: 940kcal | Carbohydrates: 76g | Protein: 47g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 16651mg | Potassium: 2379mg | Fiber: 13g | Sugar: 20g | Calcium: 220mg | Iron: 7mg