Old school sausage 'n' mash recipe

Here the mash is made with carrots and swede, as well as potato, to help increase your intake of vegetables.

I made this!

679

Prep time
20 mins

Cooking time
25 mins

Effort
Medium effort

Serves
4

Here the mash is made with carrots and swede, as well as potato, to help increase your intake of vegetables.

I made this!

679

Ingredients

Method

4 (or 300g) carrots, chopped
300g swede or turnip, cut into chunks
700g potatoes, cut into chunks
8 reduced-fat sausages
1 tsp vegetable oil
1 large red onion, thinly sliced
100ml reduced-salt vegetable or chicken stock
200ml cold water
1 tbsp fresh parsley, chopped
1 tsp dried mixed herbs
2 tbsp cornflour blended with 1 tbsp of cold water
1 pinch ground black pepper

Nutritional information

1

Cook the carrots, swede or turnip and potatoes in a large saucepan of gently boiling water for about 20 minutes, until tender.

Swap sweet potato or butternut squash for the swede, to make a change.

2

Meanwhile, preheat the grill. Arrange the sausages on the grill rack and start to cook them when the vegetables have been cooking for 10 minutes. Grill them for 10-12 minutes, turning often.

Make the recipe with vegetarian sausages if you prefer.

3

At the same time, start to make the red onion gravy. Heat the vegetable oil oil in a large non-stick frying pan and add the onion, cooking until soft and lightly browned – about 3-4 minutes.

4

Pour in the stock and water, add the herbs, then simmer for 4-5 minutes. Add the blended cornflour and stir until thickened. Keep hot over a low heat.