Venison sausage & chestnut casserole recipe | Good Food

Ingredients

• 2 tbsp sunflower oil
• 16 venison sausages
• 2 medium onions thinly sliced
• 3 celery sticks trimmed and thinly sliced
• 200g chestnut mushrooms halved (or quartered if large)
• 300ml red wine
• 1 beef stock cube
• 200g pack vacuum-packed cooked chestnuts
• 2 tbsp tomato purée
• 1 bay leaf
• 2 tbsp cornflour
• small pack parsley chopped, to serve (optional)
• 1 ½kg medium potatoes (ideally Maris Piper), cut into even chunks
• 75g butter
• 150ml tub double cream
• 2 tbsp wholegrain mustard