RECIPE: Sausages with Winter Vegetable Mash | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? This winter vegetable mash serves at least two of your five a day, is high in fibre and high in antioxidants.

I know everyone is into cool hipster gastropubs and cute boutique cafes serving insta-perfect plates, and that’s all well and good – I like taking pretty pictures of food that no-one cares about as much as the next blogger. But, even so, there’s no excuse to look down your nose at a good ol’ plate of bangers and mash!

It’s comfort, it’s warmth, it’s familiarity. It’s food from childhood, from the local pub menu alongside ham, egg and chips and steak and kidney pie, from family dinners where the mash and gravy were as lumpy as each other but no-one really paid attention because Neighbours was on the telly.

Simpler times, right?

Using carrot, squash and sweet potato alongside the humble white potato still makes a smooth, creamy, delicious pile of mash but with more zing, more colour and, most importantly, more veggies! These classic winter vegetables are full of fibre, vitamin C and antioxidants, and most of them can be found either tinned, frozen or pre-prepared to make life just that much easier.

Using either pork or veggie sausages, these ingredients from my local supermarket served four people at just 68p per person.


2 Carrots, Peeled & Chopped
1 Butternut Squash, Peeled & Chopped
1 Large Baking Potato, Peeled & Chopped
1 Sweet Potato, Peeled & Chopped
8 Pork Sausages (or veggie alternative)
1 Onion, Sliced
250ml Onion Gravy

For me, well-seasoned mash makes all the difference. As usual, be generous with salt and pepper, but also throw in some dried rosemary, dried thyme and a squeeze of mustard with the vegetables to make a completely mouth-watering mash.

So, this is how I did it…

1. Add the chopped winter vegetables to a large saucepan of water, bring to the boil and simmer for 20 minutes until everything has gone soft enough to mash.

2. Meanwhile, cook the sausages according to packet instructions (mine are usually oven-cooked, but grilling or frying will do the job too if that’s what you prefer).

3. Heat a frying pan with cooking spray or a very light dash of oil and cook the sliced onion on a low heat for around 10 minutes, until softened.

4. Once the vegetables are soft, drain the water from the pan, season really well and mash. I’ll leave this part up to you – I usually make my mash with a tablespoon of spread and a few splashes of milk, but use whatever method you like.

5. Whip up the gravy by stirring the granules with hot water, according to packet instructions.

6. Serve up the rich vegetable mash and top with cooked sausages, onions and gravy.

Tips & Tricks

  • There is absolutely nothing wrong with using frozen or tinned vegetables, and you can do so for any included in this recipe. It cuts down prep time and makes these ingredients more accessible and, sometimes, even cheaper.


  • Plenty of other vegetables, such swede, celeriac, cauliflower and beetroot, could easily make a good mash for this recipe, so don’t be afraid to chop and change your favourites!


  • Vegetarian sausages are usually a much lower fat option compared to pork sausages, but they aren’t the only option – chicken and turkey sausages might sound a little unusual, but they’re definitely a leaner meat alternative.




RECIPE: Mini Toad in the Hole with Mixed Mash and Veggies | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? This meal is guaranteed to provide at least three of your five a day, is high in antioxidants and low in sugar.

With winter just around the corner, I’m all about those cosy comfort meals; the “hug-on-a-plate” meals, I like to call them. We’ve all got our own – mine include my nan’s mountainous roast dinners, huge bowls of carrot and coriander soup and mugfuls of hot chocolate. Mmm… ☕

I love food from different cuisines, like Italian pasta dishes or Indian curry houses (I’m sure dishes from the heart of Naples or New Delhi are much more inspiring than our versions, but there ya go),  but I often ignore British food. I hardly ever make a Sunday roast at home and I’d much rather cheesy pasta or creamy curries than a traditional shepherd’s pie. I was brought up on what you’d call “classic British food”, so I’ve tried to be more adventurous in my own kitchen.

But now the nights are drawing in, I’m actually starting to look rather fondly on home-cooked comfort food and feel a sense of familiar warmth from it. This recipe for miniature toad in the hole with mixed mashed potatoes and vegetables is a homage to the food I remember from childhood – meat and two veg, mostly from the freezer, not quite perfect, but healthy and hearty and kind.

The sausages, broccoli, Yorkshire puddings and gravy granules are all ASDA Smartprice (my local supermarket, prices are based on their products), with the first three also being straight from the freezer. It makes this recipe low-cost and pretty easy; it looks complicated but, I promise you, it’s not! It’s a perfect Sunday dinner, and I really enjoyed tucking into this one! British food, I’m coming back to you.


4 Pork (or vegetarian) Sausages
4 Frozen Yorkshire Puddings
1 Medium Potato, Peeled and Cubed
1 Medium Sweet Potato, Peeled and Cubed
4 Carrots
1 Mug of Frozen Broccoli
1 Medium Onion, Sliced
4 tsp Gravy Granules

Make sure you salt the boiling water used for the potatoes and broccoli because… Well, it’s just the done thing, isn’t it? Also, with the mashed potatoes, I like to add a pinch of salt, pepper, parsley and a small teaspoon of English mustard for a lovely flavour – but that’s just me!

So, this is how I did it…

1. Peel the carrots, season and roast whole in the oven on 200°C for 45 minutes 🥕

2. Cook the sausages in the oven according to packet instructions (in my oven they usually take around 30 minutes because it’s piddly and pathetic, so adjust the timings to suit your kitchen).

3. Meanwhile, peel both the potatoes, cut into cubes and boil in a large saucepan of salted water for 20 minutes, until soft enough to mash 🥔

4. Add the onions to a small frying pan and cook on a medium-low heat for 10 minutes to soften.

5. Throw the frozen broccoli into a small saucepan of boiling water for about 5 minutes (these only take minutes to cook, if you like your vegetables al dente then you probably won’t even need the full 5 minutes) 🥦

6. Add the Yorkshire puddings to the oven for the final 5 minutes of cooking (the ASDA puds only take 5 minutes to cook in the oven, if you’re using another brand double check the cooking times).

7. Drain the potatoes, add a touch of butter, milk or water and season, then mash with a potato masher or fork until you get a smooth, creamy mashed potato.

8. Make the gravy according to packet instructions – usually a case of just boiling water in the kettle, pouring in with granules and stirring until smooth.

9. Assemble! Remove the Yorkshire puddings from the oven, spoon the mash into the middle and top with a sausage. Throw the vegetables onto the plate, pour over some gravy and BOSH. Done!

Tips & Tricks

  • Swap the pork sausages for veggie sausages and the meat gravy for onion gravy to make a vegetarian-friendly version.


  • Drizzle a small drop of runny honey on the carrots before they go in the oven to make deliciously sweet honey roasted carrots.


  • Using frozen sausages, broccoli and Yorkshire puddings made this recipe very cheap and very easy for me, but you don’t have to – if you fancy a higher quality meal, or you’re just a dab hand at homemade Yorkshire puds, you can avoid the freezer food.