Sausage and beef casserole

Sausage and beef casserole




  • 8 beef sausages (gluten free)
  • 4 rashers bacon, rind removed and chopped
  • 1 onion, finely chopped
  • ½ cup (125mL) red wine (optional)
  • 1 cup (250mL) beef stock (gluten free)


Heat a non-stick frypan to medium heat, cook sausages, turning frequently for about 10 minutes or until cooked through.

Transfer sausages to a plate, slice each sausage into thirds.
Cook bacon and onion in the same frypan until onion is soft, about 5 minutes.

Return sausages to pan, turn heat to high and pour in red wine (if using), cook for another 5 minutes or until red wine has reduced to about 1 tablespoon.

Add stock, bring to boil, then reduce heat to low and simmer for 10 minutes.

If you prefer a thicker gravy, mix 1 tablespoon cornflour with 1 tablespoon of cold water and stir through sauce to thicken.

Serve with creamy mashed potato.

To make Shrek’s swamp, spoon some mash onto a plate and use the back of the spoon to make a well in the centre.

Fill ‘pool’ with swamp mixture. I added broccoli trees for a bit of colour!


  • I like to call this Shrek’s swamp. It’s very quick to prepare and a tasty casserole.
  • You shouldn’t have too much trouble getting the kids to eat it, even if you don’t call it Shrek’s swamp! Just exclude the wine.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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