This is a rough-but-homely, everything-into-the-pot dish. If you prefer smaller pieces of sausage in the dish rather than whole ones, brown them on all sides first then slice diagonally into pieces.

Serves 4
Preparation time: 15 mins
Cooking time: 1 hour 5 mins
Preheat the oven to 200ºC (180ºC fan forced)

1 onion, peeled and chopped
2 carrots, peeled or scrubbed and diced
1/3 cup chopped roasted capsicum (bottled)
8 good-quality plump beef sausages
2 teaspoons paprika
½ teaspoon smoked paprika
2 cloves garlic, peeled and crushed
400 g (14 oz) can diced tomatoes
¼ cup tomato paste
1½ cups hot chicken stock
1 cup frozen peas, thawed
1/3 cup chopped flat leaf parsley

CREAMY MASH
4 potatoes, peeled and cut into chunks
1 garlic clove, crushed
¼-½ cup hot milk

Layer the onion, carrot, then capsicum and sausages in a large flameproof casserole dish, sprinkle over the paprika, smoked paprika and garlic. Tip in the tomatoes and their juice, add the tomato paste, then pour over the stock.

Cover and bring to the boil on a hotplate then bung it into the oven to cook for 60 minutes, giving it a good stir to combine halfway through the cooking time. (You can put it straight into the oven, without the boiling step but allow an extra 15 minutes cooking time.)

Boil the potatoes until tender, then mash smooth with the garlic. Gradually add the milk and whip until light and fluffy. Season to taste with salt and freshly ground black pepper.

Take the casserole out of the oven, stir through the peas and parsley, cover, and stand for 5 minutes for the peas to heat through.

Scoop a dollop of mash onto each of four serving plates and top with bangers (two per person), vegetables and sauce.