Chicken Bacon & Lincolnshire Sausage Casserole, Served inside Beef Dripping Yorkshire Pudding, on a Bed of Parsley Mashed Potato,
Slow Cooker Version
Total cost £10.00 that's only £1.66 per portion, and feeds 6
This is the perfect winter food, it's absolutely delicious and only takes 15mins prep and 4 hour in the slow cooker for 4 hours, or 40mins in a pressure cooker,
Ingredients
1 x 500 Diced Chicken
8 x Lincolnshire Sausage, or any you like,
8 Slices Bacon Chopped
6 x Yorkshire Puddings, the bigger the better,
2 x Knorr Beef Stock Pot's
1 x tblsp Olive Oil
3 x tblsp Butter
1 x tsp mixed herbs
1 x tsp Garlic Granules, or 3 Cloves crushed,
1 x large white Onion
1 x tblsp Flour
3 x Carrots
4 x Savoy Cabbage Leaf
Cup of Petit Pois Peas, or as many as you like,
1 x ltr Boiling Water
Parsley to taste
Directions
Peal Chop and boil 2.5kg Red Potatoes, once soft mash with 2 tblsp of Butter, Sea Salt Cracked Black Pepper and Plenty of Parsley,
While the potatoes are boiling
Start with two frying pans, add the meat to one pan with a little olive oil, salt and pepper, garlic, Start to brown the meat, once brown add 1tbsp of flour and coat the meat,
Second frying pan, add the chopped onion, carrots, peas and Cabbage, add a splash of Olive Oil and a tblsp of Butter, fry until Caramelised and soft, salt and pepper,
Add both pans to the slow cooker, mix the two stock pot's to 1ltr of boiling water add to the slow cooker,
Slow cook for 4 hours on high 6 hours on low,
Serve the Yorkshire Puddings on a bed of Parsley Mashed Potato top with the Casserole,
And enjoy
Happy Cooking Folk's
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