Bangers & Mash Pie

Cooler weather calls for comfort food and I don’t think it gets much cozier than Bangers & Mash Pie! There are a lot of dishes that clamor for the title of the Ultimate Comfort Food, but this combination of creamy mashed potatoes with juicy pork sausages is definitely right up there.

It reminds me of suppers in our playroom in London when we lived there in the 80’s, all of us kids (five at the time), bathed and in our nighties.

One bite and I’m transported to Palace Gardens Terrace, hoping to be allowed to watch some cartoons if I ate all up! Nowadays I’d be more likely to have a pint with my pie than some apple juice, but I’m still a diehard bangers & mash fan. If you US peeps have never tried it, now is the time. Perfect for these autumn evenings with the first hint of frost in the air!


xoxo Donata



Ingredients

Serves 2-4


1,2 pounds 600 g potatoes

5 pork sausages

2 tbsp (15 g) all purpose flour

3 tbsp (40 g) butter plus more for buttering the dish(es)

1/2 cup (120 ml) whole milk

3/4 tsp salt

2 pinches ground nutmeg

1/4 cup (22 g) freshly grated parmesan

1/4 cup (22 g) grated cheddar

freshly ground pepper

Fresh thyme leaves as garnish


Preparation

Preheat the oven to 390 F (200 C).

Set a large pot of salted water to boil. Peel the potatoes, cut into even pieces and boil until done, about 15 minutes.

While the potatoes are cooking, brown the sausages in a large frying pan on medium heat. Rotate them regularly so that they brown evenly. Remove from the pan and set aside when they are done.

When the potatoes are done, drain them and set aside.

Use the pot you used to boil the potatoes to melt the butter on low-medium heat. Once melted, whisk in flour. Cook for a minute or two until thickened. Add the salt. Then add the milk to the mixture in a slow stream, whisking constantly until you have a smooth roux. Remove the pot from the heat. Mash the potatoes straight into the roux, add some freshly ground pepper and mix thoroughly.

Slice the sausages 1/2“ (1 cm) thick.

Butter 4 mini oven proof dishes or one larger one (8 x 11 inches, 20 x 28 cm).

Spread half of the mashed potato into your dish(es). Then dot with sausage slices, leaving about 12 slices for the top. Layer with the rest of the mash. Poke the remaining sausage slices into the surface of the mash.

Mix the Parmesan and cheddar together and sprinkle around the sausage slices.

Bake for about 12-15 minutes until the cheese is golden and bubbly.

Garnish with a few fresh thyme leaves and serve immediately.




18 views

©2018 by gather & be. Proudly created with Wix.com