Sausages and mash bake

Tamara West

A twist on the classic English pub meal, this is a delicious winter warmer of a meal.

Ingredients

1 kg	Floury potatoes, peeled and chopped
50 g	Butter
¼ cup	Milk
¼ cup	Chives, finely chopped
4	Spring onions, finely chopped
½ Tbsp	Olive oil
8	Pork sausages
2	Onions, peeled and sliced
1 Tbsp	Balsamic vinegar
1 Tbsp	Redcurrant jelly
½ cup	Red wine
1 ½ cups	Chicken stock
2 ½ tsp	Cornflour, dissolved in 1 Tbsp of water
6 sprigs	Thyme, leaves removed
1 cup	Frozen peas

Directions

1. Boil the potatoes until tender, drain and then mash with butter and milk.
2. Stir through chopped chives and finely chopped spring onions.
3. Heat oven to 180C. Fry sausages for 3 to 4 minutes until brown. Cut into chunks and put in to a 1½-litre ovenproof dish, or into 4 individual baking dishes.
4. For the gravy, fry onion for 6 to 8 minutes, add balsamic vinegar, redcurrant jelly and red wine and bring to the boil.
5. Add stock and simmer for 2 to 3 minutes. Stir in cornflour (adding more if you like your sauce a little thicker) and ad the thyme leaves.
6. Pour gravy over sausages. Scatter over peas and top with the mash. Bake for 30 minutes until golden.