Secret Chef

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Bangers and Mash Bake

Ingredients:

1tsp vegetable oil
8 McWhinneys Traditional Irish Pork Sausages, about 450g in total
2 red onions, sliced
2 red peppers, seeded and thickly sliced
300ml vegetable stock
420g can green lentils, drained and rinsed
1/2 tsp dried mixed herbs
Salt and freshly ground black pepper

Preparation method:

1. Heat the oil in a large frying pan, add the sausages and cook over a moderate heat for 5-6 minutes, turning frequently until lightly browned all over. Remove from the pan with a draining spoon and transfer to a flameproof casserole pot.
   
2. Add the onions to the frying pan and cook, stirring frequently, for about 10 minutes until soft and translucent. Add the peppers and cook for a further 2 minutes. Transfer both to the casserole pot.
   
3. Pour the stock over the sausages and vegetables, then add the lentils, dried herbs, salt and pepper. Bring to the boil, then reduce the heat. Cover with a lid and simmer gently for 15-20 minutes until the
4. McWhinneys Traditional Irish Pork Sausages are thoroughly cooked and the vegetables are tender. Serve with mashed potatoes.