Preparation
1. Preheat the oven to 160 degrees.
2. Prepare the vegetables. Roughly chop the onion, carrots and celery, crush the garlic, peel and dice the sweet potato which will give the dish some added bulk.
3. Next, prepare the herbs. Strip and chop the rosemary and thyme.
4. Fry the sausages in a little oil, in a pan, until well browned.
5. Meanwhile, in a casserole dish, sauté the onions and garlic in oil for 5 minutes without allowing to brown.
6. Add the rosemary, thyme for added earthiness and rest of the vegetables into the casserole dish. The mushrooms will give the dish some bite.
7. Add the tinned tomatoes for a hint of sweetness along with the beef stock cube melted. Bring to the boil then simmer.
8. Cover tightly and place in the oven for 1 hour at 160 degrees.
9. When the time is up, remove from oven and add the sweet potato. Cover and cook for a further 30 minutes.
10. Remove the casserole from oven.
11. Season to taste and tuck in.