Serves 4

350g potatoes peeled, quartered and cooked until tender.
175g low fat sausages
4 rounded teaspoons instant gravy granules
1 onion chopped
1 tbsp sherry
50g mushrooms sliced
1 teaspoon worcestershire sauce
1 tsp dried mixed Italian herbs
3 tbsp skimmed milk
1 tbsp chopped fresh parsley
salt and pepper to taste

Brown the sausages in a non stick pan.
Make the gravy using pint of boiling water.
Add the onions to the pan and cook for 2 - 3 mins, then add the gravy, sherry, mushrooms, worcestershire sauce and dried herbs.
Simmer for 5 - 10 mins, season to taste.
Mash the potatoes with the milk and parsely and beat vigorously until the potatoes are light and fluffy. Re heat the mash over a low heat stirring constantly to prevent sticking and serve with the sausage, and veg of your choice.