Bring a large pot of water to a boil, add the potatoes and boil for 20 minutes
Drain the potatoes and return them to the pot with 4tbsp butter, mustard and cream. Mash.
Lightly sautee the green onions in tbsp butter, then fold into the mashed potatoes.
In a medium sized, deep skillet cook the sausages then set aside and cover.
In a small sauce pot saute the onions til soft and golden, 8-10 minutes, stirring occasionally.
Reduce the pan heat to medium, add 4tbsp butter and allow to melt.
Whisk in the flour slowly, one tbsp at a time, whisking the whole time. Add the broth, beer, mustard, worcestershire sauce and continue to whisk to keep smooth.
Turn up the heat to high and bring the gravy to a boil, while continuing to whisk. Reduce heat to a simmer and whisk occasionally. Let the gravy thicken for about 5 minutes.
In a large, deep pan melt 3 tbsp butter, add the thyme, rosemary and mushrooms and toss to coat. Allow the mushrooms to saute and brown- about 5 minutes.
Add the tomatoes to the pan and saute another 5 minutes til tomatoes have wilted.
Add the peas and broth and turn the heat to high and bring the broth to a boil. Reduce to a simmer and let cook til most of the liquid has evaporated- about 8-10 minutes.