Preheat oven to Gas Mark 5, 190ºC, 375ºF. Place the sliced potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until the slices have softened slightly, but are still holding their shape. Drain and reserve. In a large saucepan heat the oil and lightly fry the sausage, bacon, onion and thyme sprigs until the sausages have browned and the onion begins to soften. Add the flour and stir well. Add the milk and stock, bring to the boil, stir well and season.
Place the sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through. Dot the top with thyme, butter and cheese.
Place in a preheated oven and cook for about 30 minutes until golden brown, and potatoes are tender and cooked through.
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