Lamb & Rosemary Sausages with Mashed Potatoes, Green Veg, & Gravy

Method

1. 1Make mash

   • Peel and chop the potatoes into bite-sized pieces.
   • Add the potatoes to a pot of salted water and bring to the boil.
   • Cook for 15-20 min until soft.
   • Drain the potatoes and return to the pot.
   • Mash until smooth, gradually adding the milk until it reaches the desired consistency.
   • Season with salt and pepper.
   • Keep warm.

2. 2Prep

   • Meanwhile, peel and finely chop the garlic.
   • Peel and finely chop the onion.

3. 3Fry sausages

   • Heat a large pan over medium-high heat with a light drizzle of oil.
   • Fry the sausages for around 3-4 min on each side until browned and cooked through.
   • Transfer to a plate and keep warm.
   • Reserve the pan to make the gravy.

4. 4Make gravy

   • Return the reserved pan to a medium heat and melt the butter.
   • Fry the onion and garlic for 2-3 min until softened.
   • Mix in the flour and cook for 1-2 min.
   • Whisk in the dijon mustard, brown sauce, 0.5 stock cube, measured water, black pepper, and the thyme, to taste.
   • Cook for 3-4 min until the gravy is reduced to your liking.

5. 5Boil veg

   • Meanwhile, bring a kettle of water to a boil.
   • In a large bowl, add the tenderstem broccoli and peas with a good pinch of salt.
   • Pour enough boiling water over to keep them submerged for up to 5 min.
   • Drain once ready to serve.

6. 6Serve

   • Serve the Lamb and Rosemary Sausages with Mashed potatoes, Green Veg and pour over the Gravy.