Recepieplanning
British
Beef Bangers and Mash Dinner
30 min total9 prep21 cook4 servings620 cal
MediumClassicFlexitarianContains glutenContains dairy
Plump beef sausages with creamy mashed potatoes and onion gravy. A British pub staple using plump beef sausages throughout.
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Ingredients
4servings
meat
- 8beef sausages
produce
- 2 lbYukon gold potatoes
- 2onion
- 1 tspfresh thyme
pantry
- 1.5 cupbeef broth
- 2 tbspall-purpose flour
- 1 tbspolive oil
- 1.5 tspsalt
- 0.75 tspblack pepper
dairy
- 4 tbspunsalted butter
- 0.5 cupmilk
Steps
- Boil potatoes until tender; mash with 3 tbsp butter, milk, salt, and pepper; keep warm.
- Brown beef sausages in oil over medium heat until cooked through; set aside.
- Slice onions and cook in the same pan with remaining butter until soft and golden, 12–15 minutes.
- Stir in flour 1 minute; whisk in broth and thyme; simmer into gravy.
- Return sausages to the gravy to warm.
- Pile mash on plates.
- Top with sausages and ladle onion gravy over.
- Grind black pepper on top.
- Serve with peas if desired.
- Eat immediately while mash is fluffy.
Tips
- Brown sausages gently so skins do not split.
- Cook onions low and slow for sweet gravy.
- Mash should be soft enough to pool gravy.
- A spoon of mustard in the mash is excellent.
