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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a modern take on the irish classic. Comfort food at its best. Just in time for St.Patricks day. I would not suggest using american bacon for this, if you cant get british rashers bacon, use canadian bacon. Ingredients:
8 ounces unsmoked bacon, chopped (rashers) |
1 onion, chopped |
1 tablespoon vegetable oil |
1 lb pork sausage link |
4 large potatoes, peeled and sliced |
2 carrots, chunked |
10 fluid ounces vegetable stock |
1 bouquet garni (parsley, sage & thyme) |
1 tablespoon butter |
1 cup savoy cabbage, shredded |
Directions:
1. Preheat oven to 180c/360f.
2. Brown sausage all over in skillet, no need to cook completely. Allow to cool, then cut into 1 chunks.
3. In a big bowl, combine half the potatoes, onion, carrots, bacon, cabbage and herbs.
4. Tip into larhe casserole dish, and arrange the remaining potato slices on top.
5. Cover with a lid and cook for 1 hour.
6. After 1 hour, increase oven temperature to 200c/405f. Remove lid from dish and dot the potatoes with the butter.
7. Place dish back in oven and bake till top layer of potatoes are golden, about 20 minutes.
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