Just like my love of soup, it doesn’t matter if there’s blazing sunshine or a swirling snow storm going on outside, I always enjoy a tasty, hearty casserole. Bar a bit of chopping, this dish is relatively quick and super easy, making it perfect for a mid-week supper, when you don’t really have the time to be slaving over a stove for hours! And any recipe that results in minimal washing-up afterwards, will always be a winner with me! Serve with creamy mashed potatoes or if time allows, a delicious crispy jacket potato.
- 2tbsp olive oil
- 400g sausages
- 180g red (bell) pepper (capsicum), chopped into rough chunks
- 700g pumpkin, shopped into 3cm cubes
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1/2 to 1tsp of smoked (or regular) paprika
- 50ml red wine
- 250ml beef stock
- 400g tin of chopped tomatoes
- 1tbsp Balsamic vinegar
- 1tbsp Worcester sauce
- 400g tin of haricot beans, drained
- Salt & pepper to season
- Pre-heat the oven to 180C.
- Put 1tbsp of the olive oil, the chopped pumpkin and red pepper in a roasting tin, give them a good toss to make sure the pumpkin and pepper has a coating of oil and season.
- Put the sausages in a separate tin and pop both tins in the oven for 30 minutes.
- After 15 minutes, turn the sausages over.
- Whilst the veggies and sausages are roasting, get a heavy-based casserole dish and heat up the other 1tbsp of oil. Add in the onions and garlic, and sauté until they’re turning golden brown.
- Add in the smoked paprika and cook for 1 to 2 minutes.
- Pour in the red wine, beef stock, chopped tin of tomatoes, Balsamic, vinegar, Worcester sauce and haricot beans and simmer for 20 minutes.
- When the pumpkin, peppers and sausages are ready, chop the sausages up into bite size chunks (be careful not to burn your fingers) and put them and the veggies into the casserole dish, clamp the lid on and put back in the over for 20 to 25 minutes.
Domestic Princess tips:
- When cooking with olive oil – just use the regular one and not the extra virgin option.
- Choose the highest percentage meat sausages that you can afford. I use the 97% pork ones from M&S, which are not only scrumptious, but gluten-free too.
- Bangaloreans, Bamburies sell tasty “no spice” sausages.
- Instead of pumpkin, you can swap it for butternut squash.
- Any bean can be used instead of the haricot ones – aduki, butter bean, cannellini etc. - whatever you can lay your hands on.
- For a spicier result, add in half a finely chopped red chilli, or increase the amount of smoked paprika. I found 1tsp a little too spicy, but The Domestic Prince said the heat of the dish was perfect.
- If making it for little ones, I’d leave out the smoked paprika.
- Double the recipe and pop in the freezer for future meals.
Have you got any casserole recipes you can share? And would you like to see other casserole recipes on the blog?
With much love
The Domestic Princess