Skip to content
Start free
← All recipe books
Everyday dinners & traybakes · 2 servings

Beef sausages with peas & mash

A simple plate of well-browned beef sausages, creamy mashed potato and green peas for two.

Plates & pan meals
Share nutrition

Copy nutrient panel

Beef sausages with peas & mash · Per serving (1 of 2)

Choose a shortcut, or tick individual nutrients. The copied results use the amounts shown in this recipe or food.

41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

Preview the text you'll copy
Analyse without saving

At a glance

All meals · 30 minutes active preparation · 30 minutes total · meal

Method range: 2–2 servings.

Contains: milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
2294 kJ
Protein
26.3 g
Carbs
44.8 g
Fat
27.0 g
Iron
4.0 mg
Calcium
85.9 mg
Folate
84.7 µg
Vitamin C
56.3 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

Explore all nutrients, food components & ingredient contributions ↓
Calculation limitations

Ingredients

Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.

  • Beef sausages, about 4 small200 g
  • Sebago potatoes, peeled and chopped500 g
  • Frozen green peas, cooked and drained160 g
  • Full-cream milk80 g
  • Unsalted butter15 g
  • Ground black pepper0.5 g

Method

  1. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce to a steady simmer and cook for 12–15 minutes until a knife slides through the centres easily.
  2. Meanwhile, heat a frying pan over medium heat. Cook the sausages for 12–15 minutes, turning every few minutes, until evenly browned, cooked through with no pink centre and at least 75°C in the middle.
  3. Add the peas to the potato pan for the final 3 minutes. Scoop the peas out and keep warm, then drain the potatoes well and return them to the dry pan for 30 seconds so excess moisture evaporates.
  4. Mash the potatoes with the milk, butter and black pepper until smooth. Divide the mash, peas and sausages between two plates and serve hot.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

Explore what’s in your meal

Nutrition

Share nutrition

Copy nutrient panel

Beef sausages with peas & mash · Per serving (1 of 2)

Choose a shortcut, or tick individual nutrients. The copied results use the amounts shown in this recipe or food.

41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

Preview the text you'll copy

Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
2294 kJCooking estimate incomplete—
26.3 gCooking estimate incomplete—
27.0 gCooking estimate incomplete—
10.4 gCooking estimate incomplete42%AI · reported contribution only
44.8 gCooking estimate incomplete—
86 mgCooking estimate incomplete9%RDI · reported contribution only
14 µgCooking estimate incomplete9%RDI · reported contribution only
4.0 mgCooking estimate incomplete22%RDI · reported contribution only
2.46 µgCooking estimate incomplete103%RDI · reported contribution only
85 µgCooking estimate incomplete21%RDI · reported contribution only
56.3 mgCooking estimate incomplete125%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed with measured ingredients, practical timings and explicit doneness cues. Ingredient identity evidence does not certify allergen-free manufacture.

MorselMetrics everyday basics · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing AFCD records. Sausages are represented in their raw purchased state and cooked as written; potatoes are peeled raw weight, peas are mapped cooked and drained, and all milk and butter are counted. Generic sausage formulation and cross-contact remain unconfirmed.

  • Beef sausages, about 4 small: Whole-recipe edible weight.
  • Sebago potatoes, peeled and chopped: Whole-recipe edible weight.
  • Frozen green peas, cooked and drained: Whole-recipe edible weight.
  • Full-cream milk: Whole-recipe edible weight.
  • Unsalted butter: Whole-recipe edible weight.
  • Ground black pepper: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Beef sausages, about 4 small: Sausage, beef, raw
  • Sebago potatoes, peeled and chopped: Potato, sebago, peeled, raw
  • Frozen green peas, cooked and drained: Pea, green, frozen, boiled, drained
  • Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
  • Unsalted butter: Butter, plain, no added salt
  • Ground black pepper: Pepper, black, ground

More recipes to explore

From the same collection or dish type