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+ servings

Bangers and Mash

Course Main Course
Cuisine irish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 serving


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


  • 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.