Bangers and Mash
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
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 sautÃ© 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.