Bangers and Mash

Ingredients

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, more or less as desired
Salt and pepper to taste
1 ½ pounds beef sausages
½ cup onion, diced
1 envelope brown gravy mix

Preparation

Preheat oven to 350F. 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 butter and enough milk to reach desired creaminess. Season with salt and pepper.
In a large skillet over medium heat, cook sausages until heated through. Remove from pan and set aside. Add remaining teaspoon butter and sauté onions over medium heat until tender. Mix gravy according to package directions and add to skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half the gravy into a casserole dish so that it coats the bottom. Butterfly the sausages if desired and place in a layer over the gravy. Pour in remaining gravy and then top with mashed potatoes.
Bake uncovered for 20 minutes, or until potatoes are evenly browned.