Meal Kit

St. Paddy's Special: Classic Bangers and Mash

With Roasted Pork Sausages, Shallot Gravy, Peas, and Mashed Potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pub grub is a fairly new concept as American dining destinations go, but the idea of getting a square meal with your pint of ale is an age-old tradition in the United Kingdom. Celebrate the epitome of pub grub this Paddy's Day with a hearty plate of bangers and mash. Seasoned pork sausages get roasted to juicy perfection and served with peas, creamy cheddar mashed potatoes, and a traditional shallot gravy. Pour a glass of your favorite pub brew because you've got the grub squared away with this meal.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 2 Roma Tomatoes
  • 6 oz. Frozen Peas
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • Info
    0.9 oz. Butter
  • Info
    2 tsp. Minor's Demi-Glace Base
  • Info
    4 fl. oz. Skim Milk
  • 4 Pork Sausages

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Colander
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Peel and halve shallot. Slice into thin strips (julienne). Cut tomatoes into 1"-thick rounds (about 3 per tomato). Peel potatoes and cut into 1” dice.

  2. 2

    Make Cheddar Mash

    Place a colander in the sink. Place potatoes in a small pot, cover with lightly salted water, and bring to a boil. Reduce to a simmer and cook until tender, about 14-16 minutes. Drain in colander and return to pot with half the butter, shredded cheddar cheese, and half the milk. Mash with potato masher or fork and add remaining milk 1 Tbsp. at a time until desired consistency is reached. Season to taste with salt and pepper. Remove to a bowl, cover and set aside, and rinse out pot to make peas.

  3. 3

    Cook the Sausages

    While potatoes cook, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and sausages to pan and brown on two sides, about 5 minutes total. Transfer to prepared baking sheet and roast for 15 minutes, or until a minimum internal temperature of 165 degrees is reached. Set aside.

  4. 4

    Sear Tomatoes and Make Sauce

    Return pan used to sear sausages to high heat (no need to clean). Add tomato rounds to pan and sear 1-2 minutes on each side, or until slightly charred. Transfer to a plate and set aside. Add shallots to pan and cook until soft, about 2-3 minutes. Add demi-glace base and 1/2 cup water and stir to incorporate. Cook until thickened to a pan gravy consistency, about 2-3 minutes. Set aside.

  5. 5

    Make the Peas

    Place peas, 2 Tbsp. water, and remaining butter in small pot used for potatoes over medium-high heat. Cook until warmed through, about 2-3 minutes. Season to taste with salt and pepper.

  6. 6

    Plate the Dish

    Place a mound of cheddar mash on a plate and top with shallot gravy. Arrange tomatoes on one side of mash and peas on opposite side. Arrange sausages on top of mash and serve.

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