Description
A comforting Somerset stew with a rich mix of tomatoes, beans, and cider, served alongside a creamy cheddar and parsley mash. This hearty dish incorporates tender vegetables, flavorful sausages, and a velvety mashed potato topping with extra-mature cheddar and fresh parsley, perfect for a warming meal.
Ingredients
Scale
Stew 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 tomatoes
- 200g can butter beans, drained
- 400g can flageolet beans, rinsed and drained
- 200ml dry cider
- 250ml vegetable stock
- Few sprigs thyme, leaves only
- 2 sausages
- 1 tsp olive oil per portion (for frying sausages)
Cheddar & Parsley Mash Ingredients
- 850g potatoes, peeled and cut into chunks
- Salt (for boiling potatoes)
- A splash of milk
- 25g butter
- 75g extra-mature grated cheddar
- A handful of chopped parsley
- Butter (for dotting on mash before grilling, optional)
Instructions
- Prepare the stew base: Heat 1 tablespoon of oil in a large pan over medium heat. Add the finely chopped onion, garlic, carrot, and chopped leek. Fry these vegetables gently until they are soft and translucent but not browned, about 5-7 minutes.
- Add main stew ingredients: Stir in 1 tablespoon of tomato purée and cook for a minute to release its flavors. Then add the canned chopped tomatoes, drained butter beans, rinsed and drained flageolet beans, dry cider, vegetable stock, and thyme leaves. Bring the mixture to a simmer.
- Simmer the stew: Allow the stew to simmer gently for 15-20 minutes until it has thickened and the vegetables are tender. Stir occasionally to prevent sticking.
- Cook sausages: While the stew simmers, snip each sausage into 3-4 chunks. Heat 1 teaspoon of olive oil per portion in a frying pan over medium heat. Brown the sausage chunks for about 5 minutes until golden.
- Combine sausages with stew: Stir the browned sausage chunks into the appropriate portions of the stew in the pan. Reduce the heat and gently simmer together for the remaining cooking time to blend flavors and cook the sausages through.
- Prepare the cheddar & parsley mash: Peel and cut 850g potatoes into chunks. Boil in salted water for about 15 minutes or until tender. Drain well and return potatoes to the pan. Mash with a splash of milk, 25g butter, 75g extra-mature grated cheddar, and a handful of chopped parsley. Season to taste with salt and pepper.
- Optional mash finishing: For a golden, crisp finish, transfer the mash to a heatproof dish, dot with a little butter, and place under a grill for a few minutes until the top is lightly browned.
- Serve: Plate the Somerset stew with the cheddar and parsley mash for a hearty, flavorful meal.
Notes
- For a vegetarian version, omit sausages or replace with vegetarian sausage alternatives.
- The cider adds a subtle fruity depth; if preferred, replace with apple juice or additional vegetable stock.
- The cheddar and parsley mash can be made ahead and reheated under the grill before serving.
- Use a good-quality extra-mature cheddar for a richer flavor in the mash.
- Leftover stew can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: Somerset stew, cheddar mash, parsley mash, bean stew, British recipe, sausage stew, comforting dinner
