1 Tbsp olive oil

500 g beef sausages

2 onions, sliced

2 cloves garlic, crushed

1 Tbsp brown sugar

2 Tbsp balsamic vinegar

2 Tbsp butter

2 Tbsp flour

1 Tbsp dried mixed herbs

1 cup boiling water

1 beef stock cube

2 medium potatoes, thinly sliced

1 cup grated cheese

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Preheat oven to 200ºC (fan bake).
Heat 1 tsp oil in a cast iron dish over medium heat. Brown sausages on all sides, then remove to cool slightly.
Add remaining oil, sliced onions, and garlic. Cook until softened and caramelised.
Add brown sugar and balsamic vinegar; cook 1 minute.
Add butter, then sprinkle in flour and mixed herbs. Stir to combine.
Dissolve beef stock cube in boiling water and pour into the dish to deglaze. Simmer 1 minute.
Chop sausages and return to the pan. Season to taste and remove from heat.
Layer half the potato slices over the sausage mixture, then half the grated cheese. Repeat with remaining potatoes and cheese.
Cover with lid or foil and bake 40 minutes.
Remove lid and bake another 20 minutes, until potatoes are tender and cheese is golden.
Serve hot with steamed vegetables or salad.

Swap beef sausages for chicken sausages.

Add Worcestershire sauce or mustard for richer gravy.

Mix in peas or spinach for extra veg.

Add breadcrumbs with cheese for a crispier topping.