1) Brown 1 big onion in pot - diced
2) Add a pack of sausage ( you can use any type, I used butcher's pork sausages) into pot and stir-fry till sausages are brown as well.
3) Add diced carrot and mushroom into mix (if you like peas, you can add some in ..umm..those tomatoes weren't added in, they were there just to add a splash of red into the picture, grown by my workmate and tasted fabulously sweet!)
4) Add chicken stock (2 teaspoon) and half cup of hot water,1 tablespoon of flour, stir well, shut lid and let simmer for 10 minutes.
5) Add salt and pepper to taste, a dash of balsamic vinegar, stir well and cover the top with sliced potatoes.
6) Continue cooking in oven 220 c (middle tray) for another 20 minutes.
As you can see, it's not the greatest looking dish, but it was really comforting as the Autumn slowly creeps in...
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