A lovely warming dish for the colder evenings which are coming our way.

Another one from Essentials magazine!

3 Tbsp sunflower oil

500g mixed Mushrooms

1kg Good quality sausages ( I used Richmond )

2 Large Onions chopped

300ml Cider ( You could always drink any leftover lol! )

300ml Beef or chicken stock

1tbsp cornflour mixed with 2Tbsp Soy sauce

2tbsp wholegrain mustard

For the topping

1.4Kg  Floury potatoes peeled and cut into chunks

100ml whole milk warmed

40g salted butter

150g cheddar grated

1) Heat 1tbsp of the oil in a large pan and fry the mushrooms until browned. set aside on a plate Add another Tbsp of oil and fry the sausages until browned then remove to the plate with the mushrooms. Heat the remaining oil and cook the onions until soft. Add the mushrooms and sausages to the pan with the cider , stock , cornflour and soy sauce. Add the mustard and simmer for 20 mins until the sauce has thickened.

Sizzling sausages!

2) Meanwhile cook the potatoes in a large pan of cold salted water until tender.Mash the potatoes with the milk and butter.

3) Heat the oven to 190 c put the sausage mix into an ovenproof dish and top with the mash and grated cheddar Bake for 30 mins.

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