Bangers & Mash

directions

1. 1

   preheat the oven to 180°C.

2. 2

   put the potatoes in a pot of cold salted water and bring to the boil. simmer for 15 mins until tender, then drain well.

3. 3

   meanwhile, heat 1 tbsp of the oil in a frying pan and brown the sausages all over. move them to a large ovenproof dish.

4. 4

   heat the rest of the oil in the same pan and fry the onions for 10 mins until very soft. add the garlic and rosemary and cook for 1 min more. add the wine and let it bubble for 2 mins, then add the stock, worcestershire sauce and mustard.

5. 5

   mix a little bit of water with the cornflour to dissolve, stir it in and let bubble until it thickens slightly, then pour it over the sausages.

6. 6

   mash the potatoes with the butter, and season to taste. let it cool slightly before adding the egg. spoon it over the sausages, and sprinkle with cheddar. spray a tiny amount of oil over the top of the potatoes.

7. 7

   bake for 30 mins until golden and bubbling.