Instructions
Step 1. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes or until fork tender.
Step 2. While the potatoes cook, heat the vegetable oil in a large skillet over medium heat.
Step 3. Add the sausages and cook for 10–12 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
Step 4. In the same skillet, add the sliced onions and cook for 10 minutes until softened and caramelized.
Step 5. Sprinkle the flour over the onions and stir continuously for 1 minute.
Step 6. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard.
Step 7. Simmer for 5–7 minutes until the gravy thickens. Season with salt and pepper.
Step 8. Return the sausages to the skillet and coat them in the onion gravy. Keep warm.
Step 9. Drain the cooked potatoes and return them to the pot.
Step 10. Add the butter, milk, cheddar cheese, salt, and pepper.
Step 11. Mash until smooth and creamy. Adjust consistency with extra milk if needed.
Step 12. Cook the peas according to package directions, then toss with the butter.
Step 13. Spoon the cheesy mashed potatoes onto serving plates.
Step 14. Add the peas alongside the potatoes.
Step 15. Top the sausages with plenty of onion gravy and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Keep the mashed potatoes, peas, and sausages separated when possible for best texture.
Reheat in the microwave in 30-second intervals, stirring between each interval.
For stovetop reheating, warm the sausages and gravy over medium-low heat, adding a splash of broth if the gravy becomes too thick.
Mashed potatoes may be refreshed with a little milk or butter when reheating.
Do not freeze the peas and mashed potatoes together, as their texture may change after thawing.
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