Bangers and Mash with Onion Gravy

Boil the Potatoes: Bring a large pot of salted water to a boil. Add the peeled and chopped potatoes and cook for 15-20 minutes, or until tender. Drain and set aside.
Mash the Potatoes: In the same pot, mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
For the Bangers:

Cook the Sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes or until browned and cooked through. Remove from the skillet and set aside.
For the Onion Gravy:

Cook the Onions: In the same skillet, add the butter and olive oil. Add the sliced onions and cook over medium heat, stirring occasionally, for 10-15 minutes until softened and golden brown.
Make the Gravy: Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
Serve:

Assemble the Dish: Serve the sausages over a generous portion of creamy mashed potatoes, smothered in rich onion gravy. Garnish with fresh parsley.
Serving and Storage Tips: