Bangers and mash, shallot gravy, and peas and spinach

• Scrub or peel the potatoes. Cut the potatoes into quarters.
• In a small bowl or cup, mix the chicken broth concentrate with 1 cup [2 cups] warm water and stir to combine. Measure ¼ cup [½ cup] chicken broth; set aside the rest for the gravy.

In a medium [large] sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes, return to the pot, and stir in ¼ cup [½ cup] chicken broth and 1 tablespoon [2 TBL] butter (from your pantry) if using. With the back of a spoon or a masher, coarsely mash the potatoes. Season to taste with salt and pepper. Cover and keep warm.

While the potatoes are cooking, prepare the sausages.

• Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.

In a medium [large] frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.

While the sausages are cooking, prepare the shallots, garlic, and lemon.

• Peel and thinly slice enough shallots to measure ½ cup [1 cup]; measure 2 tablespoons [¼ cup] sliced shallots and finely chop for the peas. Set aside the remaining sliced shallots for the gravy.
• Finely chop, press, or grate the garlic. Divide into two equal portions, one for the the peas and one for the gravy.
• Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]

In the same pan used for the sausages, add the finely chopped shallots, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in half the garlic and cook until fragrant, about 30 seconds. Stir in the peas, lemon zest, and 2 tablespoons [¼ cup] water and cook until warmed through, 1 to 2 minutes.
Working in batches if needed, stir in the spinach and 1 tablespoon [2 TBL] lemon juice, season with salt and pepper, and cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a large bowl. Wipe out the pan.

• In a small bowl, using a fork or whisk, mix together the porcini-herb blend, 2 teaspoons [4 tsp] arrowroot powder, and the remaining chicken broth. Save the remaining arrowroot powder for another use.

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Stir in the thinly sliced shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Stir the gravy blend mixture to recombine, then add the mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook until thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the sausages, mashed potatoes, peas, and spinach to individual plates. Top the sausages and potatoes with the gravy. Garnish the peas and spinach with the fried shallots and serve.