Bangers & Mash With Creamy Onion Gravy

Bangers & Mash With Creamy Onion Gravy

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Servings 4

Ingredients
 
 

  • 1 kg potatoes white, peeled & quartered
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 cup parmesan cheese grated
  • sea salt & cracked black pepper
  • 1–2 tablespoons parsley leaves finely chopped (optional)
  • 1 brown onion large, thinly sliced
  • 1/2 teaspoon sugar
  • 1 tablespoon plain flour
  • 2 chicken stock cubes combined with 1 1/2 cups boiling water
  • 1 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 8 sausages any flavour you like

Instructions
 

  • Cook the potatoes in boiling water until tender. Add the frozen peas in the last 2 minutes. Drain and keep warm.
  • Mash the potatoes and peas in a large bowl with 1 tablespoon of the butter, the milk and half the parmesan. Season with salt and pepper and stir through the parsley (if using). Keep warm.
  • To make a gravy: Melt the remaining tablespoon of butter in a medium saucepan. Cook the onion until soft and golden, about 8 minutes. Add the sugar and caramelise. Stir through the flour, then add the stock, mustard and remaining parmesan. Simmer until thickened.
  • Add the olive oil to a frying pan and cook the sausages until cooked through.
  • To serve, place the mashed potatoes and peas in bowls, top with the sausages and drizzle with the creamy onion gravy. Garnish with extra parsley, if desired.

Keywords

Dinner, Lunch
Beef, Chicken, Egg Free, Gluten Free, Nut Free, Pork
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