British Sausage and Mash Crockpot

Serves 4 · 20 min prep · 360 min cook

Ingredients

• 1 lb pork banger-style sausages
• 1.5 lb Yukon gold potatoes
• 1 large yellow onion
• 2 cups beef broth
• 3 tbsp unsalted butter
• 1/3 cup whole milk
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 4 fresh thyme sprigs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pierce each sausage lightly with a fork so they release flavor without splitting open in the slow cooker.
2. 2Peel the potatoes and cut them into even 1-inch chunks so they cook through at the same rate. Thinly slice the onion.
3. 3Layer the onion slices across the bottom of a 6-quart slow cooker, then nestle the sausages on top in a single layer.
4. 4Scatter the potato chunks and over the sausages. Add the thyme sprigs, salt, and pepper.
5. 5Pour in the beef broth and Worcestershire sauce. Cover and cook on Low for 6 hours or on High for 3 hours, until the sausages are cooked through and the potatoes are fork-tender.
6. 6Transfer the sausages to a plate and tent loosely with foil. Fish out the thyme stems.
7. 7Scoop the potatoes into a bowl, add the butter and milk, and mash until creamy but still slightly rustic. Taste and adjust seasoning.
8. 8Stir the Dijon mustard into the remaining cooking liquid in the crockpot to make a quick onion gravy; keep it on Warm.
9. 9Stir the frozen peas into the gravy for the last 5 minutes so they heat through and stay bright green.
10. 10Spoon a generous scoop of mash into each lunch bowl, top with sliced sausage, ladle over gravy and peas, and finish with chopped parsley. Pack hot or chill for meal-prep lunches that reheat well.