With Roasted Pork Sausages, Shallot Gravy, Peas, and Mashed Potatoes
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
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
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.
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.
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.
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.
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.
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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