Veggie sausage and mash with onion gravy

Veggie sausage and mash with onion gravy

This is made possible by BBC Foods!


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


  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.

Banner and Image Credit: BBC

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