St. Paddy's Special: Classic Bangers and Mash

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

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

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

  • Calories
    1049
  • Carbohydrates
    68g
  • Fat
    75g
  • Protein
    46g
  • Sodium
    1556mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Colander
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Make Cheddar Mash
    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.

  • Step 3 - Cook the Sausages
    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.

  • Step 4 - Sear Tomatoes and Make Sauce
    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 ½ cup water and stir to incorporate. Cook until thickened to a pan gravy consistency, about 2-3 minutes. Set aside.

  • Step 5 - Make the Peas
    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.

  • Step 6 - Plate the Dish
    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.