1-First, start with the potatoes. Place potato chunks in a large pot of cold water with 2 teaspoons salt and bring to a boil. Cook for about 10 minutes until tender, then drain and let steam for 5 minutes to reduce moisture. This step keeps your mash fluffy and not watery.

2-Next, mash those potatoes. Mash the potatoes with 4 tablespoons butter and 1/2 cup / 125ml milk or cream. Mix in 1.5 cups / 150g grated cheddar cheese and 1 heaped tablespoon Dijon mustard. Season generously with salt and black pepper to create that creamy topping everyone raves about. For a personal touch, remember our creamy chicken mushroom pie recipe if you want more pie ideas.

3-Now, onto the sausage. In a large pan over medium heat, add a drizzle of olive oil and cook the 28oz / 800g pork sausages until browned and cooked through. Remove sausages and keep the fat in the pan. Slice sausages diagonally into four pieces each to make them easier to mix in later.

4-Keep building that flavor. Add 14oz / 400g onions to the sausage fat in the pan, fry until softened, then caramelize on low heat for about 15 minutes until golden, stirring occasionally. Season with salt and black pepper. This step adds a sweet depth that makes the gravy irresistible.

5-Thicken things up. Melt 3 tablespoons butter in the pan, return heat to medium, and stir in 4 tablespoons plain flour to form a paste. Pour in 1/2 cup / 125ml red wine and stir until the paste forms again. Gradually add 3 cups / 750ml beef stock while stirring to avoid lumps, then add 2 tablespoons Worcestershire sauce, 1/4 to 1/2 teaspoon dried thyme, salt, and black pepper. Simmer for 15 minutes until thickened.

6-Assemble and bake. Stir in the sliced sausages and pour the mixture into a 20×30 cm (8×12 inch) baking dish. Let rest for 5 to 10 minutes for a skin to form. Add the mashed potatoes on top dollop by dollop, working from the edges and avoid pressing down to keep the gravy layer even. Roughen the top with a fork and place baking dish on a tray to catch any leaks. Bake in a preheated oven at 200°C / 390°F for 20 minutes or until golden on top. Let rest for 5 minutes before serving.