Beef Bangers and Mash

with Onion Gravy and Peas

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Instructions

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1 Caramelise onion

Preheat the oven to 220°C/ 200°C. Peel and finely slice the onions. Heat a pan with the butter over a low heat. Add the onion and whole thyme sprigs. Cook with a pinch of salt for 20 min, stirring frequently. 

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2 Roast sausages

Meanwhile, place the Italian sausages on an oiled baking tray and roast in the oven for 20 min or until the sausages are cooked through. 

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3 Boil potatoes

Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt and cook over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the milk. Mash until smooth and season with salt and pepper.

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4 Make gravy

Once the onions have cooked for 20 min and are very soft, add the flour and stock cube to the pan and stir for 1 min. Add the measured water, balsamic vinegar and sugar. Simmer for 5 min. Remove the thyme sprigs and discard. 

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5 Boil peas

Meanwhile, cook the green peas in a pot of salted boiling water for 3 min or until tender. Drain once cooked.

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6 Serve

Serve the sausages over the mashed potato with the peas and gravy to the side.

Tips for fussy eaters

Prepare a simple gravy for them that leaves the onions out!

Pro tip

Cook the onions for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become.

Juicy sausages, creamy mash, sweet gravy and green peas? Yes please!

Cooking Time: 30 min

Cals 1189 · Prot 55 · Carbs 92 · Fat 65

Ingredients

Number of people

Sausages and gravy

Italian sausage 400 Grams
Red onion 2 Pieces
Salted butter 50 Grams
Fresh thyme 10 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Plain flour 10 Grams
Beef stock cube 1 Piece
Water 250 ML
Balsamic vinegar 15 ML
Brown sugar 10 Grams

Mash

Potatoes 600 Grams
Salt 0.5 Tsp
Whole milk 200 ML
Black pepper 0.5 Tsp

Peas

Green peas 250 Grams
Salt 0.5 Tsp

Juicy sausages, creamy mash, sweet gravy and green peas? Yes please!

Cooking Time: 30 min

Cals 1189 · Prot 55 · Carbs 92 · Fat 65

Instructions

photo

1 Caramelise onion

Preheat the oven to 220°C/ 200°C. Peel and finely slice the onions. Heat a pan with the butter over a low heat. Add the onion and whole thyme sprigs. Cook with a pinch of salt for 20 min, stirring frequently. 

photo

2 Roast sausages

Meanwhile, place the Italian sausages on an oiled baking tray and roast in the oven for 20 min or until the sausages are cooked through. 

photo

3 Boil potatoes

Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt and cook over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the milk. Mash until smooth and season with salt and pepper.

photo

4 Make gravy

Once the onions have cooked for 20 min and are very soft, add the flour and stock cube to the pan and stir for 1 min. Add the measured water, balsamic vinegar and sugar. Simmer for 5 min. Remove the thyme sprigs and discard. 

photo

5 Boil peas

Meanwhile, cook the green peas in a pot of salted boiling water for 3 min or until tender. Drain once cooked.

photo

6 Serve

Serve the sausages over the mashed potato with the peas and gravy to the side.

Tips for fussy eaters

Prepare a simple gravy for them that leaves the onions out!

Pro tip

Cook the onions for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become.

Ingredients

Number of people

Sausages and gravy

Italian sausage 400 Grams
Red onion 2 Pieces
Salted butter 50 Grams
Fresh thyme 10 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Plain flour 10 Grams
Beef stock cube 1 Piece
Water 250 ML
Balsamic vinegar 15 ML
Brown sugar 10 Grams

Mash

Potatoes 600 Grams
Salt 0.5 Tsp
Whole milk 200 ML
Black pepper 0.5 Tsp

Peas

Green peas 250 Grams
Salt 0.5 Tsp
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