1-First, peel and dice the potatoes, then slice the onions and get your sausages ready. If you’re making swaps for dietary reasons, think about vegan or gluten-free choices now. Boiling the potatoes in salted water until tender takes about 10 minutes, so keep an eye on them.

2-Next, drain the potatoes and let them steam dry for 5 minutes before mashing with butter and milk. Stir in the grated cheddar and Dijon mustard, then season to taste for that creamy topping. In another pan, brown the sausages in olive oil until they’re cooked through, which gives them great flavor.

3-Remove the sausages and slice them diagonally, then use the pan’s leftover fat to caramelize the onions for about 15 minutes with some seasoning. Melt more butter in the pan, add flour to make a paste, and stir in the red wine until it’s smooth. Gradually add beef stock, Worcestershire sauce, thyme, salt, and pepper, simmering for 15 minutes until thickened.

4-Boil and mash potatoes

5-Brown sausages and caramelize onions

6-Make and thicken gravy

7-Assemble and bake

8-Stir the sliced sausages into the gravy, pour it into a baking dish, and let it rest for 5-10 minutes. Spread the mashed potato on top, roughen it with a fork, and bake at 200°C (390°F) for 20 minutes until golden. For more baking ideas, try this oatmeal cream pie cake recipe on our site.