Somerset stew with cheddar & parsley mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 leek, chopped
- 1 tbsp tomato purée
- 400g can chopped tomato
- 200g can butter bean, drained
- 400g can flageolet bean, rinsed and drained
- 200ml dry cider, or additional stock
- 250ml vegetable stock
- few sprigs thyme, leaves only
- cheddar & parsley mash (see tip below)
Make it non-veggie
- 2 sausages
- 1 tsp olive oil per portion
Method
- STEP 1
Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
- STEP 2
Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
