This is simple and delicious. It should feed four hungry people. What you need is;
A 2lb smoked bacon joint, chopped into cubes
2lb of good quality pork sausages (Paul Rankins pork sausages with ginger and scallions are very good for this)
1 litre of Chicken stock
2 chopped carrots
100g of frozen garden peas
200g of chopped chestnut mushrooms
1 big finely chopped onion or 4 small finely chopped onions.
4 cloves of garlic, finely chopped
1 tablespoon of cornflour, blended with 20mlwater
8 peeled rooster potatoes
2 tablespoons of Philedelphia garlic & herb cheese
a knob of real butter
Salt & pepper
Once you have all your meat and veggies prepared, get yer spuds cooking whole in a steamer pot preferably. Fry up your sausages in a casserole pot in a little olive oil until brown, remove and set aside. Then fry up your bacon, onions and garlic in a little olive oil for about 5 mins. Check out the aroma, it's beautiful. Smoked bacon is best for this, it gives the stew a gorgeous flavour. You then need to add your chicken stock.You can also use veggie stock for this if you wish. Add your chopped mushrooms, peas and chopped carrots, return your sossies to the pot, sprinkle in some salt and pepper and place in a pre heated oven at gas 5 for 40 mins.
After the 40 mins are up, your spuds should be ready to mash. Mash them up plain at first, then add some salt&pepper, your milk, the Philedelphia cheese and the butter and blend together till smooth and creamy. Serve up a nice helping of the mash onto four plates, bang in the middle of the plate and ladel equal amounts of the casserole over the mash. Sprinkle with some chopped parsley if youwish and serve with a good, chilled Chardonnay. Delicious.