Instructions
Step 1 Preheat the oven to 375°F (190°C) and place sausages on a baking tray. Cook for 25-30 minutes, turning halfway through, until browned and cooked through.
Step 2 While sausages are baking, boil the chopped potatoes in salted water for 15-20 minutes until fork-tender.
Step 3 Drain the potatoes and mash with butter, milk, salt, and pepper until smooth and fluffy. Cover and set aside.
Step 4 In a pan, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until soft and golden, about 10 minutes.
Step 5 Stir in the flour and cook for 1 minute, then slowly add the stock, whisking continuously.
Step 6 Add Worcestershire sauce, season with salt and pepper, and simmer until the gravy thickens, about 5-7 minutes.
Step 7 Meanwhile, cook the peas in boiling water for 3-4 minutes until tender, then drain.
Step 8 Plate the mashed potatoes, top with sausages, pour over onion gravy, and serve with a side of peas.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat sausages and mash in the microwave or oven. Warm gravy in a saucepan, adding a splash of water if needed. Peas can be quickly microwaved or reheated in a pan with a bit of butter.
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