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Make a family meal for 31p per person!

After her viral tweet last week in which she claimed that rising food prices are at the worst levels ever, Jack Monroe is in the kitchen to reveal how you can make a meal on a budget with her sausage and bean casserole.

Sausage and bean casserole

Serves 4


For the sausage and bean casserole

1 tbsp sunflower oil

1 onion, chopped

2 carrots, chopped 

6 sausages

400g tin baked beans

400g tin chopped tomatoes

2 tbsp double concentrate tomato puree 

2 tbsp beef gravy granules 

1 tsp dried mixed herbs

1 beef stock cube

200-250ml water 

To serve - mashed potato of your choice or moonshine mash below

500g potatoes

A good pinch of salt

A generous knob of butter

Half a tin of sweetcorn

A pinch of pepper

A shake of nutmeg

A good grind of strong cheese


For the sausage and bean casserole

1. First heat the oil in a large saucepan and add the chopped onion and carrots. 

2. Then add the sausages and cook on a medium heat for 8-10 minutes, until they start to brown.

3. Thoroughly rinse the beans and pour over, then add the tomatoes and tomato puree.

4. Next add the herbs and crumble in the stock cube, make sure to stir well to combine all the ingredients. 

5. Pour in the water, turn the heat up high to bring to the boil for five minutes, then reduce to a medium heat, simmer for a further 15, or until the sausages are cooked through.

Top tip - This is one of those dishes that improves if left in the fridge or freezer for the flavours to develop – so freeze leftovers and enjoy them even more the second time around.

For the Moonshine mash

1. Finely slice your potatoes and toss them into a saucepan. Cover them with cold water, and a good pinch of salt, and bring to the boil. 

2. Reduce to a simmer on a medium-low heat, and cook for around 10 minutes, until the potatoes are very soft. You can test them by poking a sharp knife or fork into the pan – if they yield with no resistance, they’re good to go.

3. When the potatoes are cooked, drain the corn and toss it into the pan. Heat for another minute or two, the warmer corn will be easier to work with.

4. Drain the lot and tip back into the pan. Add the butter, a generous pinch of pepper, and the nutmeg if using. Mash vigorously until roughly smooth, using a fork or potato masher.

5. Grate in your cheese, and stir well. Serve piping hot, and generously.

6. To make it vegan, simply replace the cheese with a strong vegan alternative, or leave it out altogether and add a little more salt.

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