Mum cooked this for years and everyone loves it. It is simple, cheap and tasty. The sweetness of the apple, carrot and onion works well with the layers of sausagemeat and potatoes. It is an easygoing recipe that can be tweaked. I like dried sage and plain sausagemeat, but different herbs and flavours of sausagemeat can be used instead.
Potatoes can be peeled or unpeeled; use enough to cover the top of the sausagemeat. The quantities of ingredients used in this recipe can be halved for a smaller amount of food. This bake is a meal in itself, so side dishes aren't necessary. But it goes well with fresh vegetables or baked beans.
Feel free to use 1 1/2 teaspoons dried sage or 1 heaped tablespoon of fresh, chopped sage.
Use 1.3 or 1.8 kg (3 or 4 lb) white potatoes, sliced about 1 cm (1/2 in) thick, or according to taste.
Instead of using 900g (2 lb) of good quality sausagemeat, or sausages with the skins removed.