Somerset stew with cheddar and parsley mash

• 1 tbsp oil
• 1 onion
• 1 clove garlic, finely chopped
• 1 large carrot, finely chopped
• 1 leek, chopped
• 1 tbsp tomato puree
• 1 can (400 g) chopped tomato
• 1 can (200 g) butter beans, drained
• 1 can (400 g) flageolet beans, rinsed and drained
• 200 ml dry cider
• 250 ml vegetable stock
• leaves thyme
• 2 sauages (optional)
• 850 g potatoes
• 25 g butter
• 75 g extra mature grated cheddar

1. Heat oil in a large pan and fry the onion, garlic, carrot and leak until soft but not coloured.
2. Add the tomato puree, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 minutes until the stew has thickened and the veg are tender.
3. Meanwhile if you're using sausages slice each sausage into 3-4 chunks.
4. Heat the olive oil in a frying pan and brown the chunks for five minutes, then stir in an portion of the stew and gently simmer for the remaining cooking time.
5. Peel the potatoes, cut into chunks and boil in slated water for 15 minutes.
6. Drain, return to the pan and mash with a splash of milk, butter and cheddar.

oil, onion, clove garlic, carrot, tomato puree, tomato, butter beans, flageolet beans, cider, vegetable stock, thyme, sauages, potatoes, butter, cheddar

Taken from cookpad.com/us/recipes/489942-somerset-stew-with-cheddar-and-parsley-mash (may not work)