Sausage Mash Pie (Print Version)

# Ingredients:

01 - 12 pork sausages (28 oz total).
02 - 3 cups of beef broth.
03 - 1/2 cup of red wine.
04 - 14 oz sliced onions.
05 - 4 tablespoons of regular flour.
06 - 3 tablespoons of butter.
07 - 2 tablespoons of Worcestershire sauce.
08 - 1/4 to 1/2 teaspoon dried thyme.
09 - 4.4 lbs of peeled white potatoes.
10 - 1.5 cups shredded cheddar.
11 - 1/2 cup of cream or milk.
12 - 4 tablespoons butter for mashing.
13 - 1 tablespoon Dijon mustard.
14 - Salt and black pepper as needed.
15 - A drizzle of olive oil if required.

# Instructions:

01 - Boil peeled potatoes in salted water, drain, and let them dry for five minutes.
02 - Mix the hot potatoes with cream, butter, mustard, and cheese. Season generously.
03 - Cook sausages in a pan until browned and fully done, then slice them into diagonal pieces.
04 - Use sausage drippings to cook onions until golden and sweet, about 15 minutes.
05 - Make a roux with flour and butter, slowly add wine and broth, season, and let simmer.
06 - Place sausage pieces and sauce into a dish, rest for a bit, then top with the prepared mash.
07 - Bake at 200°C (390°F) for 20 minutes or until mashed topping turns golden.

# Notes:

01 - Use a baking sheet under the dish for easier cleanup.
02 - Let items cool slightly to enhance texture.
03 - Can be prepared in advance and stored in the fridge.

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