Ingredients

Step by step

1. To make the mash, tip the chunks of potato into a large pan and cover with cold water. Add a generous pinch of salt, cover and place over a medium high heat. Once boiling, lower the heat slightly and simmer for 20 minutes, or until tender all the way through. Drain and allow to steam-dry in the pan. Heat the oven to 220°C, fan 200°C, gas 7.
2. While the potatoes are cooking, heat the oil in a deep frying pan and brown the sausages for 6-8 minutes to start to colour. Add the onions and thyme leaves and cook over a medium heat until for 8-10 minutes, stirring regularly, until the onions are soft and the sausages are browned.
3. Pour the sherry into the pan and allow to bubble away before adding the flour. Cook, stirring, for 1 minute, then gradually add the stock, stirring as you go. Bring the mixture to the boil and simmer for 5-6 minutes, stirring regularly, until you have a thickened, glossy gravy. Season with a little salt and plenty of pepper.
4. Mash the potatoes until smooth and return to a low heat. Push the mash to one side of the pan and add the butter. Once melted, stir into the mash and add enough milk to achieve a smooth, creamy mash. Stir through the mustard and season to taste.
5. Tip the sausage mixture into a 1.5litre baking dish and spoon over the mash. Spread out evenly, sprinkle over the cheese and bake in the oven for 20 minutes, or until piping hot and golden brown on top. Serve with buttered greens.