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Bangers and Mash
with onion gravy / buttered peas

Active: 40 Total: 40

Juicy sausages and mashed potatoes topped with savory onion gravy is a pub classic. It’s also a deeply comforting meal that’s easy to make at home on a weeknight! We liked finely-textured bratwurst in testing, but use any type of sausage you prefer.
Smarts: Be sure to use a neutrally-flavored Irish stout for this meal. Most American-style stouts are much heavier and contain flavor notes such as chocolate or coffee, which will become very pronounced after cooking.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mashed Potatoes:
  • Potatoes, russet - 1 lb , peeled and cubed
  • Butter - 1 Tbsp
  • Yogurt, plain or Greek - 1/4 cup (low-fat or fat-free are fine)
  • Milk, any type - 2 to 4 Tbsp (sub water or stock)
Sausages (Bangers) and Onion Gravy:
  • Onions, medium - 1/2 , sliced
  • Sausage - 4 links (use any type, pre-cooked or raw)
  • Water - 1/2 cup
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Beer, Irish stout - 1/2 cup (such as Guinness or Murphy's; sub stock)
  • Stock, any type - 1 cup
Buttered Peas:
  • Peas, frozen - 2 cups , thawed
  • Butter - 1 Tbsp

Prep

  1. Onions - Prep as directed. (Can be done up to 5 days ahead)

  2. Pre-cook raw sausages - (Skip this step if using pre-cooked or smoked sausages.) Combine sausages and water in a saute pan over medium heat. Bring liquid to a simmer (don’t worry if they aren’t fully submerged). Reduce heat and cook at a low simmer, turning sausage every few minutes, until sausages are nearly cooked through, ~4 to 6 minutes. (Can be done 1 day ahead)

  3. Potatoes - Peel and cube the potatoes.

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Make

  1. Place potatoes in a saucepan and cover with well-salted water. Bring to a boil and cook, uncovered, until potatoes can be easily pierced with a knife, 12 to 15 minutes. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).

  2. While potatoes boil, heat a large skillet with cooking oil over medium heat. Add the onions and sausage to heated oil. Cook, stirring occasionally, until onions are very tender and sausages are browned on the outside, 8 to 10 minutes. Set sausage aside (leave onions in the pan).

  3. While sausages and onions cook, return to potatoes. Use a masher to mash steamed potatoes with butter (portion for potatoes) and yogurt. Add milk a little at a time until mash is creamy and smooth. Season to taste with some salt and pepper and cover to keep warm.

  4. Cook peas according to package directions. When done, drain and add butter (portion for peas) and season with some salt, if desired. Cover to keep warm.

  5. Return to the pan with the onions and add butter (portion for sausages). When butter melts add flour and stir until flour starts to turn golden brown. Add beer and stock while whisking. Bring to a simmer. Lower heat and simmer until gravy thickens, 3 to 5 minutes.

  6. Add sausage back to the pan with gravy and toss everything to combine. Taste and season with some salt and pepper.

  7. Serve sausages over mashed potatoes and top with onion gravy. Enjoy with buttered peas on the side.


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