In the dark and cold January ahead, it’s important to have some deliciously comforting dishes that you can easily make. This recipe combines perfectly fluffy mashed potatoes, with a rich gravy, and vegan or pork sausages, with some peas and tenderstem broccoli for color and freshness. With mashed potato at its center, it’s a really satisfying and hearty meal, so here’s a recipe for how to make it!
Ingredients:
- 2 pounds of maris piper potatoes
- 2 cups of salted butter
- 1 cup of whole milk
- A sprig of fresh thyme
- 2 brown onions
- 5 cloves of garlic
- A splash of red wine
- 1 teaspoon of marmite
- 1 vegetable stock cube
- 6 vegan or pork sausages
- 1 cup of frozen peas
- 6 ounces of tenderstem broccoli
- Salt
- Black pepper
Instructions:
- To make your gravy, chop up your onions into small pieces and fry in the remainder of your butter on low heat with the lid on the pan for about 30 minutes. Add your crushed garlic and fry for a couple of minutes, before adding your wine and deglazing your pan. Add a vegetable stock cube, your marmite, and 3 cups of water. Simmer for about 10 minutes, before blending your gravy with a hand blender. You can taste it and add more salt or marmite if it needs more flavor.
- Meanwhile, to make your mashed potato, chop up your potatoes into small chunks and boil them in heavily salted water for about 15 minutes or until they are falling apart. Drain your potatoes and stir in 1 1/2 cups of butter and your whole milk. Add your fresh thyme and a generous pinch of salt, and mash with a fork or potato masher until smooth. Add more milk and butter if it is not creamy and fluffy enough.
- Fry or bake your sausages according to the package instructions.
- Boil your peas and tenderstem broccoli for about 5 minutes each.
- Add your mashed potato to a plate, along with your sausages and vegetables. Ladle a generous helping of gravy onto your plate and add salt or pepper to taste.
