Sausage & Mash Lasagna 

What You Need

• 4 packs Three Aussie Farmers Classic Aussie Bangers
• 1.5kg potatoes, peeled and cut into large chunks 
• 5 garlic cloves, peeled 
• 115g butter, softened
• 1 cup cream, warmed
• ¼ cup sour cream
• 2 cups beef stock
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 2 Tbsp. Worcestershire sauce
• ¼ cup water
• 3 Tbsp. corn flour
• ½ cup cheddar cheese, grated 
• Parsley, roughly chopped, to garnish 
• Salt and pepper, to season

How To Make It

1. Cook sausages according to pack instructions.
2. Place potatoes and garlic in a large saucepan with cold water. Generously salt the water and place over a high heat. 
3. Bring to the boil, then reduce to a simmer for 15-20 mins or until the potatoes are fork tender. Drain and return the potatoes to the pot.
4. Shake the pot and allow to stand for 5 mins before beginning to mash. Once the potatoes are partially mashed, add the butter and cream, then season to taste. 
5. Continue mashing until smooth before folding in the sour cream, then set aside and keep warm.
6. For the gravy, bring the beef stock to the boil in a saucepan over a med-high heat. Add the garlic powder, onion powder and Worcestershire sauce.
7. Whisk water and corn flour into a bowl, until smooth. Slowly add to the beef stock while stirring continuously. Reduce the heat to low-med and continue stirring until thickened. Season to taste with salt and pepper.
8. Pre-heat the oven on the grill setting.
9. To assemble, fill the base of a large oven proof dish with 12 sausages. Top with half the mashed potatoes, and drizzle over half the gravy. Repeat with remaining sausages, mash then gravy.
10. Sprinkle the top with grated cheese, then place in the oven and grill until the cheese is melted and golden.
11. Top with parsley, serve and enjoy!