Bangers & Mash Bake

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Step 1

1️⃣Add potatoes to large pot of cold water & 2 tsp salt. Bring to boil. Once boiling cook 10mins or until knife tender. Drain then let them sit for 5 or so mins before mashing to allow steam to escape. Mash with milk & butter then stir in cheese, mustard and seasoning, mashing a little more if needed (I use 3/4tsp salt & 1/4tsp pepper but work to taste).

Step 2

2️⃣Meanwhile brown off sausages in a large pan in a drizzle of oil. Once cooked through centre, remove and leave fat behind. Slice diagonally into 4 when ready. Add onions to leftover fat and fry until they begin to soften/pick up colour. Lower heat slightly and gently caramelise until soft & golden (15mins or so). Season with S&P.

Step 3

3️⃣Melt in butter then stir in flour. Pour in wine & stir until a paste reforms. Gradually add stock, stirring as you go to prevent lumps. Add Worcestershire sauce, thyme and S&P (to taste) then simmer for 15mins until nice & thick. Stir sliced sausages through. Pour into an 8”x12” baking dish (or larger) & allow to rest for 5-10mins so a ‘skin’ forms over top.

Step 4

4️⃣Dollop by dollop add mash on top (working from outside in), rough with a fork then place on a baking tray (important as gravy will leak out!). Bake 200C/390F 20mins or until golden, then rest 5mins and tuck in.