From: "Andrew Berry"

Bangers and Mash

One of the classic meat and potatoes meals. A great British dish my
grandmother made for us on those cold and stormy days.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Makes: 8 servings

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 (.75 ounce) package dry brown gravy mix
1 cup water, or as needed

1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes
in a saucepan with enough water to cover. Bring to a boil, and cook until
tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and
enough milk to reach your desired creaminess. Continue mashing, or beat with
an electric mixer, until smooth. Season with salt and pepper.

2. In a large skillet over medium heat, cook the sausage until heated
through. Remove from pan, and set aside. Add remaining teaspoon of butter to
the skillet, and fry the onions over medium heat until tender. Mix gravy mix
and water as directed on the package, and add to the skillet with the onions
Simmer, stirring constantly, to form a thick gravy.

3. Pour half of the gravy into a square casserole dish so that is
coats the bottom. Place sausages in a layer over the gravy (you can
butterfly the sausages if you wish). Pour remaining gravy over them, then
top with mashed potatoes.

4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes
are evenly brown.