Sausage and Bean Cobbler

A hearty midweek meal which is particularly satisfying on a chilly evening. This is perfect served with broccoli or green beans. It's a go-to family favourite and a healthy twist on sausage and beans.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190 degrees C/Gas mark 5. Place a deep frying pan on the hob and heat the oil. Add the onion and sausage pieces and fry over medium heat for 10-15 minutes until the onions are soft and starting to brown and the sausages start to take on some colour.

Step 2

Add the celery, chilli flakes and garlic to the pan and cook for a further 2-3 minutes.

Step 3

Add the chopped tomatoes to the pan. Fill the empty can two-thirds full with cold water and add to the pan. Increase the heat until it comes to a simmer and then turn the pan down to low heat. Simmer for about 20 minutes, stirring occasionally.

Step 4

While the sausage and tomato mixture is cooking make the cobbler topping. Rub the margarine into the flour in a mixing bowl until it resembles breadcrumbs. Add the dried oregano and stir it through the mixture. Bring the mixture together by adding 150ml of cold water and stirring until you get a very soft, moist dough. If the dough is too dry, add a little more cold water and mix well.

Step 5

Add the drained cannellini beans to the sausage and tomato mixture and stir gently. Check the seasoning. Spoon this mixture into a deep ovenproof dish.

Step 6

Form the cobbler mixture into small balls (about 3cm across) and arrange them on top of the sausage, bean and tomato mixture.

Step 7

Bake the cobbler in the oven for 25-35 minutes. The cobbler topping should be golden brown.