Step 1

To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready.

Step 2

Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed.

Step 3

Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly.

Step 4

Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste.

Step 5

Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas.