Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 onion, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) pre-cooked sausages (such as Cumberland or Lincolnshire), sliced
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (15 oz/425g) can cannellini beans, rinsed and drained
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp Worcestershire sauce (15 ml)
  • 2 lbs (900g) russet potatoes, peeled and cubed
  • ½ cup milk (120 ml)
  • 4 tbsp (56g) unsalted butter
  • ½ cup (50g) shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (25g) grated Parmesan cheese (for topping)

Instructions:

  1. Boil the potatoes until tender. Drain and mash with milk, butter, salt, and pepper until smooth. Stir in cheddar cheese.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant.
  3. Add sliced sausages, diced tomatoes, cannellini beans, thyme, rosemary, Worcestershire sauce, salt, and pepper to the skillet. Stir to combine.
  4. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavours to meld.
  5. Pour the sausage and bean mixture into the prepared baking dish.
  6. Spread the mashed potato mixture evenly over the sausage and bean filling. Sprinkle with parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let the casserole rest for 5-10 minutes before serving.