Somerset stew with cheddar & parsley mash

This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don’t have two, and substituting cider with extra stock will also work well

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 169
  • fat 4g
  • saturates 0g
  • carbs 24g
  • sugars 0g
  • fibre 7g
  • protein 9g
  • salt 0.99g


  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 large carrot, finely chopped
  • 1 leek, chopped
  • 1 tbsp tomato purée
  • 400g can chopped tomato
  • 200g can butter bean, drained
  • 400g can flageolet bean, rinsed and drained
  • 200ml dry cider, or additional stock
  • 250ml vegetable stock
  • few sprigs thyme, leaves only
  • cheddar & parsley mash (see tip below)
  • 2 sausages
  • 1 tsp olive oil per portion


Peel 850g potatoes, cut into chunks,and boil in salted water for 15 mins or sountil tender. Drain, return to the pan andmash with a splash of milk, 25g butter,75g extra-mature grated cheddar anda handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.Mash per serving (serves 4):
  • Kcal: 276
  • Fat: 12g
  • Saturates: 7g
  • Carbs: 32g
  • Sugars: 2g
  • Fibre: 3g
  • Protein: 8g
  • Salt: 0.46g


  1. Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

  2. Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

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