- Olive oil - 2 tbsp.
Gotzinger German Bratwurst (Sliced into 1cm pieces) – 1 packet
- Brown Onion (Diced) – 1
- Garlic cloves (Sliced) – 2
- Carrots (Diced) – 1-2
- Celery (Diced) – 2 sticks
- Tomato Paste – 2 tbsp.
- Red wine – generous splash
- Frozen Peas – 1 cup
- Fresh Thyme (Leaves picked) – 1 tsp.
- Fresh Rosemary (Leaves picked) – 1 tsp.
- Cracked pepper – to season
- Beef stock – 600ml
- Starchy potatoes (Peeled and cut into quarters) – 1kg
- Milk – 150ml
- Butter – 25g
- Parmesan (Grated) – 40g
- Salt – to season
- Cornflour – 1.5 tbsp.
- Water - ¼ cup
- Heat the oven to 180°c
- In a heavy-bottomed pot, heat the olive oil on a medium heat.
- Add the German Bratwurst slices and colour until golden on both sides.
- Add the onion and garlic and cook until the onion is transparent.
- Add carrots and celery and cook for a further 10 mins.
- Coat the ingredients in tomato paste and cook for 3 mins, then deglaze with the red wine.
- Add the peas, herbs and cracked pepper.
- Pour in the beef stock and simmer for approximately 30 mins.
- Place the potatoes in a large pot of cold water to cover, seasoning generously with salt and bring to the boil. The potatoes are ready once a sharp knife can glide through without resistance.
- Drain and allow 5 minutes for the potatoes to steam before mashing. Mash the potatoes, heat the milk and fold through the potatoes with the butter until smooth.
- Add half of the parmesan to the mash and season with salt to taste.
- Combine the cornflour and water and stir through the sausage and vegetable mixture and allow to thicken over a medium heat for a few minutes.
- Transfer the mixture to a baking dish and evenly top with the mashed potato and sprinkle over the remaining parmesan. Heat for 10 minutes in the oven and then finish under the grill until golden brown on top.
- Allow to rest for at least 10 minutes before serving.