Food / 17.02.2015

Jodie Kidd’s #VegMasterclass recipes: Mushroom and sausage casserole

By Healthy Magazine
This simple recipe is proper fill-you-up family fuel

Mushroom and sausage casserole
As a mum, serious foodie and finalist on Celebrity Masterchef, Jodie Kidd knows a thing or two about veggies and healthy eating.

This quick, surprisingly easy dish is classic British comfort food but seriously nutrient-dense too. The mushrooms are a natural source of vitamin B5, which helps reduce tiredness and fatigue.

Serves 4

2 tablespoons vegetable oil.
500g closed cup mushrooms, halved or quartered
250g ( 2 medium) onions, thickly sliced
8 thick pork sausages, cut in half.
6 rashers streaky bacon, chopped
250g ( 2 large ) carrots, peeled and cut into large chunks
350g ( 2 large ) potatoes, peeled and cut into large chunks
2 tablespoons freshly chopped thyme
300ml vegetable stock
salt & freshly ground black pepper.


1) Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 minutes until golden. Season well with salt & pepper and transfer them to a large dish and set aside.

2)Add the remaining oil to the pan along with the onions,sausages and bacon and fry for about 6-8 minutes until the meat is browned but not cooked through.

3) Tuck the vegetable chunks around the sausages and onions,sprinkle over half the thyme and season well. Pour in the stock and cover the pan with a tightly fitting lid or a large piece of foil.

4) Cook over a medium heat for 15 minutes, then stir in the mushrooms, recover the pan and continue cooking for a further 10 minutes or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.

5) Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice.


For Jodie’s recipes and lots more tasty mushroom meal ideas, visit For more of Jodie’s top tips on healthy cooking for the family, visit the Facebook page at

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Mushroom & Sausage Casserole Recipe
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