Classic Bangers & Mash

Meat, potatoes and veg – it’s the classic dinner framework. And it doesn’t get more classic than bangers and mash with fresh peas. This recipe for Classic Bangers & Mash, is so easy and so very flavorful. The onion gravy is the real winner on this dish – it pulls together all of those great flavors for a fantastic bite.

I like to use a mildly seasoned pork sausage for this recipe, but you could use beef or lamb sausages too. If you are lucky like me, your grocery will actually have “British Bangers” in the meat section by the other sausages. The important thing is to make sure that you do not use Italian sausage or anything too spicy, as that doesn’t really go with the flavors of this dish.

Keep in mind that it called Mash for a reason, as the potatoes should be mashed and smashed but not whipped. You should still have a few chunks and lumps – all to give some nice texture. When I say this dish has a fantastic bite I really mean it. You want to be sure that you really do get a little bit of everything all layered up on your fork and taste it all at once. You’ll thank me later!

Some people prefer to serve this with mushy peas. Which is just like it sounds – peas mushed up. They are more commonly served with fried cod (fish & chips), but can be served with bangers & mash. I have a personal preference for the fresh peas, so I put them in with this recipe. You could also go for a steamed broccoli or sauted zucchini if you prefer.

This is a hearty and classic comfort food type meal – making it perfect for a homemade weeknight dinner. This is also a great Sunday Supper type meal. As you can see it is very visually appealing and sure to get everyone’s tummy grumbling.

Now Let’s Get Cookin’!

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Classic Bangers & Mash

Creamy mashed potatoes and bangers in an easy onion gravy and fresh peas.

Course Dinner, Main Course

Cuisine American, British

Keyword bangers, mash, mashed potatoes, onion gravy, onions, peas, potato, yellow onions

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 12 Pork Sausages
• 32 oz Frozen Peas
• 3 tbsp Butter
• 1 tsp Salt
• 1 tsp Pepper

For the Mash

• 4 lb Russet Potatoes peeled and quartered
• 1 cup Heavy Cream
• 1 tsp Salt
• 1 tsp White Pepper
• ½ cup Butter melted

For the Onion Gravy

• 2 tbsp Butter
• 2 lb Yellow Onions diced
• 2 Garlic Cloves minced
• 1 tsp Salt
• 1 tsp Thyme
• 2 tbsp Cornstarch
• 1 tsp Pepper
• 3½ cups Broth beef or vegetable

Instructions

• Start water boiling for potatoes. Once at a rolling boil, add quartered potatoes. Salt water, if desired. Cook until fork tender.
• In a large saute pan over medium-high heat, add sausages and roll around until all sides are browned. Reduce heat to medium and add half cup of broth. Cover and let cook for 10 minutes more.
• In a medium sauce pan over medium heat, add 3 tablespoons of butter, salt and pepper. Once melted add frozen peas. Stir and toss to coat. Reduce heat to medium low and cover. Let cook until ready to serve.
• Remove sausages from pan and keep warm. Add butter. Once melted, add garlic, onions, salt and thyme to same pan. Let saute for 3 minutes. Add cornstarch, stir together and let cook another 3 minutes. Whisk in pepper and broth. Continue to cook until thickened. Reduce heat to low and let simmer while you prepare the rest of the meal.
• Drain potatoes in colander and place in large mixing bowl. Add melted butter, salt, white pepper and heavy cream. Smash and mix potatoes to desired consistency (I like to leave them a little chunky)
• In a shallow bowl, add a portion of potatoes, 1-2 sausage, a portion of peas and then ladle on onion gravy.