English Bangers And Mash With Onion Gravy Recipe

Name: English Bangers And Mash With Onion Gravy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 russet potatoes, peeled and cut into 2 inch chunks; Kosher salt; 6 tablespoons butter; 1 cup milk; Freshly ground black pepper; 3 medium onions, thinly sliced (about 3 cups sliced onions); 1 bay leaf; 2 1/2 tablespoons flour; 2 1/2 cups store-bought or homemade low-sodium beef or chicken broth; 2 tablespoons vegetable oil; 8 bangers (about 2 pounds, see note)

Servings: persons

4 russet potatoes, peeled and cut into 2 inch chunks
Kosher salt
6 tablespoons butter
1 cup milk
Freshly ground black pepper
3 medium onions, thinly sliced (about 3 cups sliced onions)
1 bay leaf
2 1/2 tablespoons flour
2 1/2 cups store-bought or homemade low-sodium beef or chicken broth
2 tablespoons vegetable oil
8 bangers (about 2 pounds, see note)

1
Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan, add 3 tablespoons butter and 2/3 cup milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt and pepper. Keep warm.
2
Heat remaining 3 tablespoons butter in a large non-stick skillet over medium-high heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
3
Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over high heat, stirring often, then lower heat to medium and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper, and keep warm.
4
Heat vegetable oil in a large stainless steel skillet over medium high heat until shimmering. Reduce heat to medium-low. Place bangers in the skillet and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer.
5
Divide mash between 4 plates, place 2 bangers on each pile of mash, and top with onion gravy. Serve with brown ale and extra gravy and strong mustard passed alongside.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 russet potatoes, peeled and cut into 2 inch chunks, Kosher salt, 6 tablespoons butter, 1 cup milk, and more.

Yes, English Bangers And Mash With Onion Gravy Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!