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For the mash
- 800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices
- 100ml/3½fl oz milk
- 20g/¾oz butter
- 300g/10½oz frozen peas
For the sausages and gravy
- 2 tbsp vegetable oil
- 6–8 frozen vegetarian sausages (see recipe tip)
- 1 medium onion, thinly sliced
- 1 tbsp plain flour
- 300ml/½ pint vegetable stock, made with 1 stock cube
- 1 tbsp ketchup
- 2 tsp soy sauce (preferably dark)
- ½ tsp dried mixed herbs
- ground black pepper
To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they’re submerged by 1cm.
Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes.
You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready.
Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat.
Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking for a further 10 minutes.
Add a little extra oil if needed.
Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream.
Add the ketchup, soy sauce and mixed herbs.
Season with ground black pepper and bring to a simmer.
Return the sausages to the pan and simmer gently for 3 minutes.
Drain the potatoes well using a colander or large sieve and return to the pan
. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy.
Season with salt and pepper to taste.
Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot.
Serve the sausages and gravy with the mash and peas.
Banner and Image Credit: BBC
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