Add 800g potato to a pan of boiling water and boil until soft, about 15 minutes.

Heat 1 tablespoon olive oil in a large pan and cook 800g sausages 10-12 minutes. Once cooked, set aside.

Add onion and mushrooms to the pan. Cook until softened, about 5 minutes. Add 2 tablespoons plain flour, 550 ml Beef stock and 1 teaspoon marmite. Simmer for a further 3 minutes.

Once the potatoes are cooked, drain and add 20g butter, 4 tablespoons whole milk and 1 tablespoon dijon mustard. Mash until you get your desired consistency.

Chop the cooked sausages into bite-sized pieces and add to the pan of vegetables with 415 g Baked beans and 4 sprigs fresh thyme. Mix well.

Preheat your oven to 200°C

Transfer the sausage/vegetable mix to a large baking dish.

Spread the mashed potato over the top of the sausage mixture then sprinkle with 50g mature cheddar. Cook in the oven for 30 minutes until the cheese has melted.