Italian sausage stew with rosemary garlic mash

Italian sausage stew with rosemary garlic mash

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(22 ratings)

Prep: 20 mins Cook: 50 mins


Serves 4
When on a budget, try whipping up this hearty and cheap midweek stew

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal616
  • fat29g
  • saturates8g
  • carbs67g
  • sugars12g
  • fibre9g
  • protein27g
  • salt3.91g
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  • 8 good-quality pork sausages
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 carrots, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 rosemary sprigs, 1 chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves, roughly chopped
  • 175g dried green lentils, rinsed



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 400g can chopped tomatoes
  • 700ml stock
  • 1kg potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. 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.

  2. 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.

  3. Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.

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Comments, questions and tips

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yvonne robertson
24th Oct, 2013
Made this today in the slow cooker left it all afternoon also added a chilli as husband likes spicy food it was really lovely and fulfilling. Husband even said we freeze the leftover sauce and have it at a later date with chips or j potato as he loved the sauce, a real winner.
10th Oct, 2013
Delicious! I used a courgette instead of celery, and dried mixed herbs instead of rosemary. It made 4 decent sized portions too. I didn't think it really needed the mash though - it was very filling. It would have gone nicely with garlic bread instead!
8th Oct, 2013
This was delicious. Had loads of leftover sauce, so the next day I mixed in some chopped red chilli, spinach and creme fraiche and poured it over a baked potato...Yummy.
16th Sep, 2013
Great and simple recipe. Would have added more garlic.
2nd Apr, 2013
Just made this recipe for a family mid week meal. It was the first time I had used green lentils however all my family loved it and I will make this again. Loved it !
24th Mar, 2013
made this couple of times and loved it, tastes different depending what sausages you use.
21st Jun, 2012
those sausages are massive
3rd Feb, 2012
Tasty and not too heavy
23rd Jan, 2012
Despite adding a fresh green chilli, and a teaspoon of paprika, we found this quite bland. We ate was ok ... but nothing special. The garlic and rosemary mashed potato was lovely though!!!
12th Dec, 2011
This was absolutely delicious! The sauce is absolutely gorgeous, rich and full of flavour. We had it with crusty bread.


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