Preheat your oven to 400°F (200°C). Place carrot sticks on a baking tray, drizzle with olive oil and honey, and season with salt and pepper. Toss to coat evenly.

Place the carrots in the oven and roast for 25-30 minutes, turning halfway through.

Boil Potatoes: Bring a pot of salted water to a boil. Add the quartered potatoes and cook for 15-20 minutes or until tender when pierced with a fork.

Cook the Sausages: Heat a skillet over medium heat and cook the sausages for 12-15 minutes, turning occasionally to brown evenly.

(Cook to an internal temperature of 165°F/74°C for safe consumption.)

Make the Onion Gravy: In a separate pan, heat butter and olive oil over medium heat. Add the sliced onions and sauté for 8-10 minutes until soft and golden.

Sprinkle the flour over the onions, stirring constantly for 1 minute.

Gradually add the beef or vegetable stock while stirring to avoid lumps.

Stir in Worcestershire sauce, then simmer for 5 minutes until thickened. Season with salt and pepper to taste.

Prepare the Peas: In the last 5 minutes of cooking,Saute the peas in a pan over medium heat with butter. Season with salt.

Mash the Potatoes: Drain the boiled potatoes and return them to the pot. Mash with butter, milk, salt, and pepper until creamy.

Assemble and Serve: Plate the mashed potatoes, top with the sausages, and pour onion gravy over them. Add the honey-roasted carrots and peas to the side. Enjoy with milk!