Halal Sausage and Mash Bake

• First, start by making the gravy. Melt the oil and butter in a large saucepan over a gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

• Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

• Add the stock and boil gently uncovered for 5 minutes.
• In a heatproof jug or bowl mix the cornstarch/flour with the cold water to make a thin paste.
• Pour a little bit of the hot gravy into the corn starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, boil for 10 minutes on a high heat or until the gravy is slightly thickened. Keep warm until ready to serve.
• Meanwhile, begin making the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. 
• While the potatoes are cooking, cook the halal sausages. Heat the oil in a large frying pan, turn the heat to medium and add the halal sausages. Fry until the halal sausages are golden brown and firm, turning them from time to time.
• Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready. 
• Heat the oven to 180°C.
• Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
• Add the potatoes and mash using either a potato masher or a fork.
• Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
• Pour the gravy over the sausages. Scatter over the peas (optional) and top with the mash. Scatter with remaining thyme and bake for 20-25 mins. 

 Serve and enjoy!