Prep 10 m
Cook 50m



    8 beef sausages

    5ml /1 tbsp sunflower oil

    1 large onion, thinly sliced

    1/2 tbsp plain flour

    2 ½ cups boiling, strong-flavoured beef stock

    Salt and freshly ground black pepper

    5ml/1 tsp freshly chopped sage or dried


    675gm potatoes, peeled and chopped


    25gm butter

    50ml/ ¼ cup milk

    75gm cheese, crumbled

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Ingredient Substitution Guide


1. Brown the sausages in the oil then reduce the heat and cook for 5 minutes. Remove from the pan and keep hot in the oven.

2. Add the onion to the pan and cook gently for 10-12 minutes until golden. Stir the flour and then the stock, stirring well until smooth and thickened. Season with salt and pepper, add the sage and spoon over the sausages.

3. To make the mash, cook the potatoes in boiling salted water for 20 minutes. Drain, then mash with the butter and the milk over a low heat. Stir the cheese and beat well until it begins to melt into the potatoes.

Recipe courtesy: Camera Press

Image courtesy: Shutterstock

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