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vogette
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In a pot, fry onions on medium heat until caramelised
Throw in the thyme and rosemary and pour in the beef stock. You can add more seasoning but I find less is more with this classic ✨
Add the Worcester sauce, mustard and salt to taste and simmer for 20 minutes.
Make a slurry using the cornstarch and water and pour into the gravy
Stir until thickened and simmer for a further 3 minutes
In an oven-safe dish, layer the mash first, add the pork bangers (you can slice the bangers lengthwise if you are using a shallow dish to get more space)
Drizzle some onion gravy and spread the mash on top, covering all the gravy.
Sprinkle some cheese (you don't have to score, I changed my mind mid-way & decided I wanted some cheese 🤭)
Bake at 180°C for 15- 20 minutes or until golden brown
Serve immediately with some of the leftover gravy and some greens.