Bangers and mash bake with onion gravy
Gluten free sausages baked on buttery mash with a sticky onion gravy, a proper comfort supper in one dish.
- Time1 hr
- LevelEasy
- Costabout £1.02 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15 minutes, until soft.
15 min - 2
Put the sausages in a baking dish and roast for 15 minutes, turning once, until browned.
15 min - 3
Meanwhile, warm the oil in a pan. Cook the onions on a low heat for 15 minutes, stirring, until soft and golden.
15 min - 4
Stir in the thyme and tomato purée, then the cornflour. Pour in the stock a little at a time, stirring. Simmer for 8 minutes until glossy and thick.
8 min - 5
Drain the potatoes and mash with the butter, milk and salt until smooth. Stir the peas through the mash.
- 6
Spoon the mash around and over the sausages in the dish, and rough it up with a fork. Bake for 15 minutes until the top is golden.
15 min - 7
Pour the gravy over each portion, or serve it in a jug.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.