Method
- Preheat the oven to 200°C (180°C fan). Put the potato slices into boiling water for 5 minutes. Drain carefully and leave them to steam dry while you prepare the filling.
- Heat a large non-stick pan over medium heat and coat lightly with cooking spray. Add the sausage pieces and turn them until lightly browned.
- Put the red onion and peppers into the pan. Cook for about 5 minutes, stirring occasionally, then add the garlic and cook briefly until fragrant.
- Mix the tomato purée and smoked paprika into the vegetables. Pour in the prepared stock, then stir through the two kinds of beans, sweetcorn, yeast extract, Worcestershire sauce and vinegar.
- Let the filling bubble gently for 5 minutes. Tip it into a large ovenproof dish and arrange the drained potato slices over the surface. Lightly coat the potatoes with cooking spray.
- Bake for around 30 minutes, until the potato topping is golden and the filling is bubbling. Check that the sausage pieces are cooked throughout; the centre should reach 75°C for at least 30 seconds. Finish with the sliced spring onions.
Serving note: Choose sausages to suit your preferences and check their packaging for ingredients and allergens. This recipe does not assign diet-programme values.
