Bangers and Mash
Take your favourite sausages, add your favourite mashed (I did a mustard champ here) potatoes and veggies, cover it all in a ton of gravy (I made a Guinness gravy), you got bangers and mash!
Bangers and Mash
Take your favourite sausages, add your favourite mashed (I did a mustard champ here) potatoes and veggies, cover it all in a ton of gravy (I made a Guinness gravy), you got bangers and mash!
Servings: 2 serving
Ingredients
For The Bangers
- 4 sausage
- 3 onion medium , sliced
- 2 tbsps butter
For The Mash
- 1 kg russet potato
- 1 cup cream 10%
- 5 tbsps butter
- 2 sprigs green onion , sliced
- 2 tbsps dijon mustard
For the veggies
- 2 cups mushroom sliced
- 2 cups cherry tomato , halved
- 2 cups peas
- 1 cup beef broth
- 1 tbsp thyme
- 1 tbsp rosemary
- 3 tbsps butter
For The Gravy
- 1/2 cups beef broth
- 2 tsps worcestershire sauce
- 2 tbsps dijon mustard
- 4 tbsps butter
- 4 tbsps flour
Instructions
- 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.
