About this recipe:Comfort food for the Brit inside you; sausages fried then baked with gravy and mashed potatoes. You can choose your sausages. My grandmother always used the thick beef ones then sliced them in half lengthways for the baking.
8 large potatoes, peeled and quartered
1 tablespoon butter
125ml (1/2 cup) milk, or as needed
salt and pepper to taste
1/2 cup diced onion
30g (1½ tablespoons) gravy mix
1 cup water, or as needed
Directions Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180C. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain and mash with half the butter and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large frypan over medium heat, cook the sausages until heated through. Remove from pan, and set aside.
Add remaining butter to the frypan and fry the onions over medium heat until softened.
In a jug, mix the gravy mix and water as directed on the packet Add to the frypan with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that it coats the base. Place sausages in a layer over the gravy. Pour the remaining gravy over them, then top with the mashed potatoes.
Bake in preheated oven uncovered for 20 minutes or until potatoes are evenly brown.