Preheat the oven & prep your ingredients

Preheat your oven to 200°C/ 180°C Fan.
Peel and thinly slice the onion. Peel and crush the garlic.
Rub any dirt off the mushrooms then tear them into chunks.

Cook the sausages

Heat the oil in a large frying pan over a medium heat.
Add the sausages to the pan and cook for 7 - 8 minutes. Transfer the sausages from the pan and when cool enough to touch, slice them into chunks.

Make the onion gravy

Meanwhile, make the onion gravy. In the same pan, cook the onion for 5-7 minutes until softened.
Stir in the garlic and mushrooms and cook for another 3-4minutes.
Sprinkle the flour over the veg, stirring well to coat and cook for 1 minute.
Make up the beef stock in a jug, then mix in the gravy granules.
Add the cooked sausage back to the pan with the Worcestershire sauce and dried thyme. Pour in the stock then mix in the tomato purée.
Cook for around 5 - 7 minutes, until the mixture thickens into a rich gravy.
Stir in the peas.

Assemble & bake the traybake ‍

Pour the sausage and onion gravy mixture into a round pie dish (we used an approx. 26cm one). Spread it out evenly and scatter over half the cheese.
Arrange the frozen hash browns on top and scatter over the rest of the cheese.
Place the pie dish on a baking tray to catch any drips and bake in the preheated oven for 20 - 25 minutes, or until the hash browns are golden and crispy.

Plate Up‍

Leave the traybake to cool for a few minutes before serving, then plate up your Sausage & Hash Brown Tray Bake and enjoy!