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 ½ 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.