- 10 ounces good-quality, high-meat-content pork sausages
- 1 (14.5 ounce) can crushed tomatoes
- 2 (15 ounce) cans red kidney or pinto beans, drained and rinsed
- 2 tablespoons tomato chutney or relish
- 2 teaspoons paprika
- 26 ounces potatoes, peeled and cubed
- 1 large parsnip, chopped
- 2 tablespoons low-fat (2%) milk
- 1 tablespoon extra-virgin olive oil
- Salt and fresh ground pepper
- Heat the broiler to medium. Place the sausages under the broiler and cook, turning regularly, until evenly brown all over and cooked through, about 15 minutes.
- Meanwhile, cook the potatoes and parsnip in a saucepan of boiling water until tender, about 15 minutes.
- At the same time, put the tomatoes with their juice, the kidney or pinto beans, chutney or relish, and paprika in a saucepan and heat slowly until bubbling.
- Remove the sausages from the broiler (leave the broiler on). Leave to cool slightly, then cut each one diagonally into 4 thick slices. Add them to the tomato and bean mixture; pour into a baking dish.
- Drain the potatoes and parsnip, and mash with the milk and olive oil. Season with salt and pepper to taste.
- Spoon the mashed potato mixture evenly over the top. Brown under the broiler until golden and crisp, about 5 minutes. Serve hot.