Budget-Friendly Casserole with Sausage and Sweet Potato
Ingredients
- 3 medium white potatoes peeled and cut into 3cm pieces
- 1 small sweet potato peeled and cut into 3cm pieces
- 1 tablespoon extra-virgin olive oil
- 1 medium onion peeled and diced
- 1 red capsicum diced
- 400 g tin gluten-free diced tomatoes
- 3 spring onions sliced
- 2 tablespoons gluten-free tomato paste
- 1 teaspoon dried mixed herbs
- salt and pepper
- 6 gluten-free sausages sliced into bite-sized pieces
- handful coriander leaves roughly chopped, to serve (optional)
Instructions
- Preheat oven to 180°C.
- Place potato and sweet potato in a saucepan and cover with water. Bring to the boil over medium-high heat and cook for 10-15 minutes, or until vegetables are tender. Drain and set aside.
- Heat olive oil in a large frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, until onion is translucent, about 3 minutes. Add diced tomatoes, spring onions, tomato paste, herbs and drained potatoes. Stir to combine and season to taste.
- Transfer vegetable mixture to baking dish. Arrange sausage pieces on top of the vegetables. Bake in pre-heated oven for 20 minutes or until sausages are cooked through and golden.
- Serve immediately, sprinkled with coriander leaves (if using).
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