Bangers and Mash

Ingredients

• Pork Sausage2 medium (120 g)
• Potato2 medium (360 g)
• Milk2 tablespoon (30 ml)
• Butter1 tablespoon (30 g)
• Onion1/2 count (75 g)
• Oil2 teaspoon (10 ml)
• Flour1 tablespoon (8 g)
• Beef Broth1 cup (240 g)

Instructions

1. 1

   Step 1

   Boil the potatoes in salted water until tender, about 15-20 minutes.

2. 2

   Step 2

   Once done, drain and mash the potatoes with milk, butter, salt, and pepper. Set aside.

3. 3

   Step 3

   Heat a pan over medium heat.

4. 4

   Step 4

   Once heated, add the sausages and cook for 15-20 minutes, turning occasionally, until browned and cooked through.

5. 5

   Step 5

   For the gravy, in an oiled pan, cook the onion over medium heat until softened. Stir in flour and cook for a minute.

6. 6

   Step 6

   Gradually add beef broth, stirring constantly. Cook until the gravy thickens. Season with salt and pepper.

7. 7

   Step 7

   Serve the mashed potatoes on a plate and top with the sausages and gravy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bangers and Mash can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.