- Scottish Bangers and Mash
- We have been delving into our Celtic roots and trying some
of Scotland and Ireland's dishes. This is a traditional recipe
that we've tweaked just a little to our own taste.
Preparation Time: About 1 to 1½ hours
- Serves: 6
- 1 pound beef sausage
- 4 to 6 large potatoes
- ½ cup chopped onion
- ½ cup milk
- 1 cup water
- 1 package dry brown gravy mix
- 1 can Peas & Carrots
- 2 teaspoons butter
- ¼ tspn salt
- ¼ tspn pepper
- Pre-heat oven to 350° F
- Peel potatoes and cut into 1 inch cubes.
- Place potatoes in a saucepan with enough water to cover.
Bring to a boil, and cook until tender, about 20 minutes.
- Drain, and mash with 1 teaspoon of butter and milk. Add small
amounts of milk to reach the level of creaminess you desire.
Mash potatoes until texture is smooth.
- Add salt and pepper to the potatoes to your desired taste.
- In a deep dish skillet cook the sausage over medium heat
until brown throughout.
- Remove from skillet and set aside.
- In the same skillet melt the other tspn of butter and add
chopped onion. Saute until tender.
- Drain the peas and carrots and add them to the onions.
- Mix gravy as directed on the package using warm water (do
not cook gravy separately).
- Add gravy to skillet with vegetables. Simmer, stirring constantly,
to form a thick gravy.
- Coat the bottom of a casserole dish with part of the gravy
- Place the sausage into large pieces on top of the gravy in
- Pour remaining gravy over the sausage, then top with mashed
- Bake uncovered for 20 minutes, or until potatoes are evenly
- You can use milk instead of water to add a creamier flavor
to the gravy.
- You may like to add sauteed mushrooms to the gravy mix.
- After cooking, you can top the potatoes with a sprinkle of
paprika for decoration.
- Serve warm by itself, or with freshly baked scones.