Cheat's cassoulet

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Soups & stews

Cheat's cassoulet

Main Serves 4 50 min
If you have some lamb left over you could go for a quick cheat's cassoulet.



  • 330g sausages
  • 250g leftover braised lamb
  • 2 tbsp duck or goose fat (optional but worth it), or use lard, butter or olive oil
  • 1 small onion, sliced
  • 2 cloves garlic, finely sliced
  • 2 large tomatoes, roughly chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 600g cooked haricot beans (250g uncooked)

for the topping

  • 1 clove garlic
  • 1 tbsp flat leaf parsley
  • 2 slices bread, cut in chunks


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat a frying pan and colour the sausages on all sides. While the sausages are browning heat 1 tablespoon of fat in a lidded casserole and fry the onion and garlic until soft. Add the tomatoes and leave to simmer.
  • Step 2

    When the sausages are browned, add them to the casserole, with the bay leaf, thyme and leftover lamb. Unless the tomatoes are very juicy you may want to add a little stock or water. Cover and simmer for 10 minutes. Add the beans and stir. Season lightly and simmer with the lid on for a further 10 minutes.
  • Step 3

    For the topping, put the garlic, parsley and bread chunks in a food processor and blend to a crumb consistency. Heat 1 tablespoon of fat in the frying pan. Sprinkle in the breadcrumb mixture and cook, stirring gently for a couple of minutes. Remove the lid from the cassoulet, sprinkle on the breadcrumbs, pressing down lightly with a wooden spoon, and place under the grill or in a hot oven until the crumbs begin to crisp and hopefully, in true cassoulet fashion, the liquid begins to bubble through. Serve with a green salad.

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