Bangers and Mash w/ Onion Gravy, Mushy Peas and Tomatoes

photo of bangers and mash with onion gravy and mushy peasOK…I am stuck on English food…and loving it. In my previous post I shared a simple British breakfast recipe for Beans on Toast – now its time for a proper dinner. Bangers and mash with onion gravy and mushy peas is a traditional British meal. Bangers are the ‘sausage’ used in the dish and is a term that goes back to WWII. The term “bangers” is attributed to the fact that sausages, made with water in those days, would explode **BANG** under high heat if not cooked carefully. Since this recipe uses vegan meat you will not experience any exploding sausage. The mash references the mashed potatoes which are served with a simple onion gravy. The meal is finished with a side of mushy peas and some pan-roasted tomatoes.

Since this recipe will feed four really hungry people, I suggest you recruit at least one of the four to help you prepare this dinner. Just in case you are doing it yourself, I am listing the recipes in the order you should prepare them with assembly notes at the end. Ready…set…GO!

Ingredients/preparation – Mashed Potatoes

  • 2 pounds baking potatoes, peeled and quartered
  • 2 tablespoons Earth Balance or other non-dairy butter
  • 1 cup of almond or other nut milk
  • salt and pepper to taste
  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes; drain
  2. In a small saucepan heat butter and nut milk over low heat until butter is melted. Using a potato masher or electric beater, blend milk mixture into potatoes until desired texture is achieved (I like mine a little lumpy). Season with salt and pepper to taste.

Ingredients/preparation – Mushy peas

  • 8 oz frozen peas
  • 1/4 cup water
  • Salt and pepper, to taste
  • 1/4 teaspoon sugar
  • 2 tablespoons Earth Balance or other non-dairy butter
  • 1 tablespoon of fresh mint – minced
  1. In a small pot, add peas and water. Cook over medium heat for about 5 minutes.
  2. Add the salt, pepper, sugar, and butter. Cook for another 5-10 minutes until all the liquid has evaporated.
  3. Mash the peas with a potato masher when done cooking

Ingredients/preparation – Onion Gravy

  • 4 tablespoons Earth Balance or other non-dairy butter
  • 1 large onion, thinly sliced
  • 1 tablespoon all-purpose flour
  • 1/4 cup red wine
  • 8 ounces of vegetable stock
  • 1 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  1. Melt butter in a medium sauce pan over medium heat. Cook and stir onion into the melted butter until soft and translucent, about 15 minutes.
  2. Stir flour into the onions and cook for about 1 minute.
  3. Pour red wine, vegetable stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 10 minutes.
  4. Season with salt and black pepper.

Ingredients/preparation – Pan Roasted Tomatoes

  • 2 teaspoons olive oil, divided
  • 4 small Roma tomatoes, quartered
  • Salt and pepper to taste
  1. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add tomatoes; cook 3 to 4 minutes or until tomatoes begin to blister.
  2. Remove from heat; stir in 1 teaspoon oil, salt and pepper to taste.

Ingredients/preparation – Bangers (sausage)

  1. Cut the sausage in half lengthwise.
  2. In a frying pan on medium heat, heat olive oil and cook the sausages for about 5 minutes on each side.

Plate assembly

  1. Place mashed (mash) potatoes on the plate.
  2. Stack 2 (4 halves) sausages (bangers) on top of the mash.
  3. Top bangers and mash with onion gravy.
  4. Place a portion of mushy peas on one side of the bangers and mash, and garnish with a bit of fresh mint.
  5. Place 1 tomato (4 quarters) on the other side of the bangers and mash
  6. Serve and enjoy.

Should you have any left-overs, those can be served up for breakfast the next day – the British call this Bubble and squeak. Please let me know how you like this recipe by leaving a comment below – cheers!

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