Shiraz Lamb Sausage Casserole

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My Shiraz Lamb Sausage Casserole is the comfort we need through Winter. It is freezing in Sydney at the moment and the only way to cope knowing there is a pot of goodness on the stovetop bubbling away. I love a one pan dish as its a quick prep to a quick cook through to a delicious meal. The lamb sausages are key as they are packed with flavour that is the under currant of the dish. No need for stock or magic sauces. The beans are a great source of fibre and additional protein, as is the kale and extra veggies.

My recipes are only ever 5-6 ingredients as I lose interest if there are more especially mid week when you are organising a meal for the family. You can choose any carb to serve with this casserole such as mash potato, rice, noodles or just sauteed spinach for a low carb option.

Pour yourself a glass of Shiraz and lets start to cook!

Why You’ll Love This Recipe

Shiraz Lamb Sausage Casserole is the mid week family meal for all to enjoy! Although, I love to cook this on a Sunday afternoon with the fire roaring and leave this dish to bubble away on a low heat for hours.

Ingredients

Healthy! Happy! Delicious!

Lamb Sausages: A winter flavour that warms your soul.
Bean Mix: Store bought is perfect for this recipe
Onion & Garlic: The start of every dish
Shiraz: One for you and one for the dish
Passata: To create a rich flavoursome sauce
Gluten Free Gravy: From the supermarket is easy and quick
Kale or Spinach: A dash of green and fibre
Capsicum and Carrot: A good opportunity to add veg to your week!

Gluten Free! Dairy Free! Sugar Free! Easy to create and will fill the hungry family members!

Instructions

Goodness in one pan!

Heat a large frypan with a dash of oil. Add the diced onion, garlic, capsicum and carrot. Sautee for 2 minutes to brown.
Add your sausages to the pan. I like to keep them whole, however, feel free to cut them in chunks as an option. Cook until brown. Add a little dash of water if the vegetable mixture is sticking to the pan.
Add the passata and 1 cup of water along with beans, red wine and gluten free gravy. Season. Reduce the heat to a gentle simmer, place the lid on top and cook for 15 minutes until the sausages are cooked through and the sauce is combined beautifully
Add the roughly chopped greens to complete the dish, allow them to wilt, then serve!
Optional carbs for serving – white potato mash, roasted pumpkin, quinoa, white or brown rice, zucchini noodles, rice noodles or just on its own!

Frequently Asked Questions

Can I add other veggeies?

Yum! Whatever you have in the fridge – green beans, brussel sprouts, peas, zucchini

Can I choose beef or pork sausages?

Absolutely! I love the lamb for maximum flavour, however, you could opt for beef, pork or chicken.

Do I have to cook with Shiraz or can I choose any red wine?

Whatever you have in the cupboard is totally fine!

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