Boil the potatoes in salted water for
15 mins, adding the cabbage for the final
few mins of cooking. Drain, then allow to
steam- dry for a few mins. Add the milk and
butter to the pan, warm through, then mash
into the potatoes and cabbage with plenty
of seasoning. Stir in the mustard, if using.
While the potatoes are cooking, heat a
large, shallow flameproof dish or a large
non-stick frying pan. Brown the sausages,
shallots and carrots for about 5 mins until
nicely golden and the shallots are starting
to soften. The sausages should be almost
cooked through; lift them out, then set aside.
Tip off any excess fat released by the sausages.
Heat oven to 200C/fan 180C/gas 6. Turn
up the heat under the pan, tip in the thyme
and mushrooms, then fry until golden, about
3 mins. Splash in the wine, then let it bubble
and reduce by half. Add the stock and
caramelised onions, then simmer until it
has reduced a little to make a shiny gravy,
and the carrots are cooked through. Season,
then add the sausages to the gravy.
Spoon the mixture into a baking dish or
keep in the pan if it’s ovenproof. Top with
the mashed potato, spooning it over in even
dollops to prevent the gravy oozing up the
sides. Can be made up to 1 day ahead and
chilled. Bake, covered with foil, for 30 mins
(or 45 mins from chilled), removing the foil
for the final 10 mins to brown the mash.
Sprinkle with a little thyme to serve.