Nothing beats sausages and mash for a classic British dinner but this delicious stew does one better – it’s all cooked in one pot.
Shared by Joe Wicks (@thebodycoach), who has partnered with Asda to create quick, healthy, and budget-friendly recipes, the dish has a few shortcuts for speedy results.
Swap creamy mash for tender, tinned new potatoes and add in peas, carrots and onions to make a vegetable-centric dish.
It’s got all the best flavours of bangers and mash, which the one-pot method allows to meld together with a delicious onion gravy.
Described as a “hearty classic” that’s ready “in an instant”, it’s perfect for a quick dinner and day of the week. Plus, any leftovers are easily saved for the following day to be reheated for an even speedier meal.
Method
Start by frying the sausages in a non-stick frying pan with a little oil. Fry over medium heat until the sausages are brown all over (around four to six minutes).
Next, remove them from the pan with cooking tongs before adding the onion. Season the pan and cook for another four to six minutes until the onions begin to soften.
Stir in the flour and cook for a further minute before adding the stock. Bring to a boil, return the sausages to the pan then simmer for 10 to 12 minutes until the sauce has thickened.
Add the potatoes (halving any large ones), along with the peas and carrots and cook for another three to four minutes until everything is heated through.
Cover with a lid if you don’t want the sauce to thicken or reduce anymore, then prepare some heated bowls to serve up the stew. Spoon the stew into bowls and serve with mustard, if using.
Serve alone or with Yorkshire puddings and store any leftovers in an airtight container for up to two days. Slice any sausages up thinly before reheating.
