Heat your olive oil in a large ovenproof frying pan or flameproof casserole.
Fry your sausages until theyre golden brown then remove from the pan and set aside.
Meanwhile, cook the potatoes in simmering water until theyre tender.
Drain well, lightly crush with a fork and leave to rest.
Drain all but one tablespoon of oil from the pan.
Add the shallots and carrots then cook over a medium heat for five minutes until golden.
Reduce the heat, sprinkle with the flour and cook for two more minutes, stirring all the time.
Pour your cider and stock into the same pan and bring to the boil, stirring constantly until the sauce becomes smooth, then simmer for five minutes while the sauce thickens.
Add the browned sausages and fresh herbs, plus a pinch of salt and pepper.
Mix your potatoes with the diced apple, season then spoon over the casserole.
Bake in the oven for 20 minutes until golden and bubbling.
Finally, scatter with fresh thyme and serve with hunks of crusty bread.