Veggie sausage and mash with onion gravy

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Ingredients

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

Method

1. To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they’re submerged by 1cm.

2. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes.

3. 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.

   1. Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat.

4. Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking for a further 10 minutes.

   1. Add a little extra oil if needed.

5. 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.

6. Add the ketchup, soy sauce and mixed herbs.

7. Season with ground black pepper and bring to a simmer.

8. Return the sausages to the pan and simmer gently for 3 minutes.

9. Drain the potatoes well using a colander or large sieve and return to the pan

10. . Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy.

11. Season with salt and pepper to taste.

12. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot.

13. Serve the sausages and gravy with the mash and peas.

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