Fry the sausages in 1 tbsp oil in a
casserole dish until brown. Remove.
Tip in the carrots, celery and onion and
cook for 10 mins, adding the chopped
rosemary and half the garlic for the
final min. Add the lentils, tomatoes
and stock. Return the sausages, bring to
the boil, cover and simmer for 20 mins.
Remove the lid and cook for a further
10-15 mins until lentils are soft. Season.
Meanwhile, boil the potatoes until
tender. In another pan, heat the milk,
remaining garlic and rosemary until just
about to boil, then turn off heat. Drain
the potatoes well.
Sieve the hot milk over the rest of the
potatoes and mash with the remaining
oil, then season. Serve with the stew.