serves
4-6
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 6 quality beef sausages, cut into large bite-sized pieces
- 3 tbsp powdered gravy mix
- 250 ml (1 cup) boiling water
- 1 kg white medium potatoes, peeled and cut into 5 mm-thick rounds
- 50 g butter, melted
- salt, to taste
- 130 g (1 cup) shredded mozzarella cheese
- coarsely chopped parsley, to serve
Instructions
- Preheat the oven to 200˚C. Boil the kettle.
- Pour the oil into a large frying pan over medium–high heat. Add the chopped sausages and onion, cook stirring regularly, until the onion starts to soften and the sausages are partly cooked. Transfer to a baking dish.
- Meanwhile, place the gravy mix in a heatproof jug, then add the boiling water and stir to combine well. Add a little extra boiling water if you prefer a thinner gravy.
- Place the sliced potatoes in a large bowl, add the melted butter and a pinch of salt and toss to combine.
- Pour the gravy mix on top of sausage mixture, then place the potatoes on top in slightly overlapping layers.
- Bake for 40–50 minutes, adding the mozzarella in the last 15 minutes of cooking. Scatter with chopped parsley and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
