4 large potatoes, peeled and halved
1 large onion, roughly chopped
2 garlic cloves, crushed
8 Cumberland sausages, each cut into 3 pieces
2 large carrots, peeled and finely diced
150 ml hot vegetable stock
400 g can chopped tomatoes with herbs
415 g can baked beans
410 g can mixed beans, drained and rinsed
A pinch of salt and freshly ground black pepper
Cook the potatoes in a large pan of lightly salted boiling water for 10 minutes or until tender. Drain and set aside.
Meanwhile, spray a deep casserole pan with cooking spray, add the onion and garlic and cook for three to four minutes. Add the sausages and cook for a further five minutes, stirring occasionally. Add the carrots, stock and chopped tomatoes. Bring to the boil, cover and simmer for 15 minutes. Stir in the baked beans and mixed beans and cook for a further five minutes to heat through.
Preheat the grill to hot. Spoon the sausages and beans into individual heat-proof serving dishes or a shallow casserole dish. Slice the potatoes and arrange over the top of the sausage mixture. Spray with cooking spray, season well and grill for two to three minutes or until browned. Serve hot with a mixed salad.