1½ tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
1½ tbsp plain flour
1 tbsp tomato purée
½ tbsp mild curry powder
450ml beef stock
2 tbsp Worcestershire sauce
2 thyme sprigs
1 bay leaf
Salt and black pepper
For the mash topping:
400g potatoes, peeled and chopped into 2cm chunks
200g turnips, peeled and chopped into 2cm chunks
200g parsnips, peeled and chopped into 2cm chunks
Splash of milk
1 egg, beaten
- Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the sausages until browned on all sides. Remove from the pan and set aside. In the same pan over a low heat, cook the onion, carrots and celery for 15 minutes until soft.
- Add the garlic, flour, tomato purée and curry powder. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the sausages to the pan.
- Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is thick. Season well, then add the peas and cook for two minutes. Discard the thyme stalks and bay leaf.
- Meanwhile, make the mash. Combine the potatoes, turnips and parsnips in a saucepan, cover with water and add a generous pinch of salt. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 10 minutes or until very soft. Drain well, allowing to steam dry for 1-2 minutes, then mash well.
- Combine the butter and milk in a small jug and microwave until the butter has just melted. Add to the mashed vegetables and beat together until smooth. Season to taste with salt and black pepper.
- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
- Transfer the sausages and gravy into an ovenproof dish and carefully spoon over the mash to cover. Brush with the beaten egg.
- Bake for 25-30 minutes or until the top is golden and bubbling around the edges.
Per serving: 498kcals, 29.8g fat (11.1g saturated), 49.2g carbs, 12.1g sugars, 16.6g protein, 9.2g fibre, 0.953g sodium