Hunting around for ideas for tea the other night revealed that I had some Spanish style sausage meat left over from the meatballs I made earlier in the week, celery, carrots and some potatoes busily spurting in the bag. Those potatoes really need using up! So I decided to make a layered bake.
You could replace the Spanish style sausage with any other meat that takes your fancy or you could just leave it out and maybe add a few peppers into the mix for a veggie treat.
1 onion, finely chopped
2 cloves of garlic, finely chopped
3 sticks of celery, sliced
3 carrots, peeled and sliced
250g sausage meat
3 large potatoes, peeled and thinly sliced
a few sprigs of thyme
600ml stock ( I used vegetable)
salt and pepper
Butter a shallow baking dish well. Cover the bottom of the dish with a layer of potatoes. Layer the onions, garlic, celery and carrots and sprinkle with salt and pepper and the thyme. Break the sausage meat into chunks and place on top. Season again lightly. Add the final layer of potatoes. Pour over the stock and then season again lightly. Place small chunks of butter on top.
Cover the dish with foil and bake in a preheated oven at 180°c, gas mark 4 for about 1 hour, until all is tender. Take off the foil and cook for a further 20 minutes until the top is brown and crispy.