1-First Steps: Preparing the Potatoes Begin by placing the diced potatoes in a large pot of cold water with 2 teaspoons salt. Bring it to a boil and cook until tender, about 10 minutes. Once done, drain them and let them steam dry for 5 minutes to get that perfect mash texture. Now, mash the potatoes with 4 tablespoons butter and 1/2 cup milk or cream. Mix in 1.5 cups grated cheddar cheese and 1 heaped tablespoon Dijon mustard for extra zest. Season generously with salt and black pepper, remembering that potatoes soak up salt like sponges.

2-Cooking the Sausages and Gravy Heat olive oil in a large pan over medium heat and fry the 28oz pork sausages until browned and cooked through. Remove them from the pan but keep that flavorful fat behind. Once cooled, slice the sausages diagonally into chunks. In the same pan, add the onions to the retained fat and gently fry until softened and caramelized, about 15 minutes. Stir occasionally and season with salt and pepper. This slow process brings out a sweet richness that makes the gravy shine. Melt 3 tablespoons butter in the pan, then add 4 tablespoons plain flour to form a paste. Gradually pour in 1/2 cup dry red wine while stirring, followed by 3 cups beef stock to avoid lumps. Add 2 tablespoons Worcestershire sauce, 1/4 to 1/2 teaspoon dried thyme, salt, and pepper. Simmer for 15 minutes until thickened, then stir in the sliced sausages.

3-Assembling and Baking Transfer the sausage mixture to a 20x30cm baking dish and let it rest for 5-10 minutes to form a slight skin. This helps the layers stay put. Spoon dollops of the mashed potato evenly on top, starting from the outside, and roughen the surface with a fork for a nice golden finish. Place the dish on a baking tray to catch any spills, then bake at 200°C (390°F) for 20 minutes or until the topping is golden. Let it rest for 5 minutes before serving. For more potato tips, check out this guide on How to Make Mashed Potatoes.