Sausage parmesan cobbler

Ingredients

• 1 tsp olive oil
• 12 herby sausages (we used Lincolnshire)
• 4 rashers streaky dry-cured smoked bacon, chopped
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 garlic clove, crushed
• 10 sage leaves, chopped, plus a few whole to decorate
• leaves from 2 thyme sprig (optional)
• 1 tsp hot smoked paprika, plus an extra sprinkle for the top
• 2 tbsp tomato purée
• 2 x 400g cans chopped tomatoes
• 2 tbsp dark brown muscovado sugar
• 400g can cannellini beans, drained and rinsed
• 1 tbsp Worcestershire sauce
• 250g self-raising flour, plus extra for dusting
• 50g cold butter, cut into cubes
• 125ml milk
• 1 egg, beaten
• 50g parmesan, finely grated

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