Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

Name: Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧
Total time: 7200 s
Yield: 2 servings
Cuisine: British
Ingredients: 5-6 pork sausages (preferably Cumberland); ⚫; ⚫Mash⚫; 5-6 large Maris Piper potatoes (or equivalent), cubed; As needed milk or cream (preferably cream); 1 egg (beaten); 2 tablespoons Oil for shallow frying; 1 1/2-2 grams grated mature Cheddar cheese (optional); to taste sea salt and ground black pepper; ⚫; ⚫Onion Gravy⚫; 1 onion (quartered & sliced); 750 mls (1 1/2 pint) hot water; 2 tablespoons Bisto beef gravy granules; 2 tablespoons butter; 2 tablespoons dry sherry for deglazing; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato ketchup; To taste sea salt and ground black pepper to season; 1 beef OXO cube

Tex @cook_3903024

Manchester, England

Classic British sausage, mash, and onion gravy made into a pie. Delicious, homely, comfort food; what else can I say? 😸

Tex @cook_3903024

Manchester, England

Classic British sausage, mash, and onion gravy made into a pie. Delicious, homely, comfort food; what else can I say? 😸

Saved

Ingredients

2 hours

2 servings

5-6pork sausages (preferably Cumberland)
⚫
⚫Mash⚫
5-6large Maris Piper potatoes (or equivalent), cubed
As neededmilk or cream (preferably cream)
1egg (beaten)
2 tablespoonsOil for shallow frying
1 1/2-2 gramsgrated mature Cheddar cheese (optional)
to tastesea salt and ground black pepper
⚫
⚫Onion Gravy⚫
1onion (quartered & sliced)
750 mls (1 1/2 pint)hot water
2 tablespoonsBisto beef gravy granules
2 tablespoonsbutter
2 tablespoonsdry sherry for deglazing
1 tablespoonWorcestershire sauce
1 tablespoontomato ketchup
To tastesea salt and ground black pepper to season
1beef OXO cube

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Steps

2 hours

1

Prep your vegetables
2

The bangers I'm using are Cumberlands sausages: 72% pork, and 18% fat; the rest being herbs, spices, water, rusk, and seasoning
3

Cook your sausages on a medium heat for 8 minutes, turning occasionally, until nicely browned. Try not to let them touch in the pan.
4

Mix all the gravy ingredients in a jug. Don't season until after reduction
5

Reduce the heat to medium low. Add the onions and the butter. Wait until the butter has melted, then cook for a further 5 minutes stirring frequently, or until the onions just begin to soften
6

Deglaze the skillet with the dry sherry, then add the gravy and bring to the boil. As soon as it boils, turn down to a low heat and reduce, stirring occasionally. When it coats a spoon, rather than running off, remove from the heat and allow to cool for 5 minutes
7

Put the sausages in an oven proof pie dish and cover with onion gravy, up to about 1 inch/2½ centimetres from the top of the dish. Allow to cool to room temperature. When cooled, the gravy should form a skin, preventing it from boiling through the mash as much in the oven
8

If you have enough, save some of the gravy for serving from a jug at the table
9

Make your mash as you normally would (and plenty of it) or try the method I use when cooking mash in the oven (see below)
10

Peel and chop your potatoes, then put into cold, salted water. Bring to the boil and cook until they break when prodded with a fork. Strain in a colander, and put back in to the warm pan. Mash, then add the cream or milk, season to taste, and whisk.
11

Finally, fold in the egg; this will add taste, colour, and texture when baked. Season to taste, but don't add butter or any other fats to your mashed potatoes, otherwise they may turn greasy when they go in the oven
12

Preheat the oven to gas mark 6, 200°C or 400°F
13

Use a palette knife to cover the top with a thin layer of mashed potato as if making a cottage or shepherd's pie
14

Sprinkle with grated Cheddar if using, then add the rest of the mash on top. This will prevent the cheese from burning and becoming bitter, as happens when sprinkled on top of the mash. Also, the Cheddar will melt, but stay moist
15

Decorate with a pattern that puts peaks in the spuds
16

Pop the pie into the oven for about 55-60 minutes, or until you have a crispy golden brown crust. Rotate 180° halfway through to get an even bake
17

The inside will be very hot, so be careful when plating. Dish up with baked beans or peas, and buttered bread

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Cooksnaps

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Tex @cook_3903024

on October 05, 2016 05:05

Manchester, England

I'm a designer/artist and I learned to cook when I started making my own Chinese food over 30 years ago. I'm a lover of my native British food, but recently I've developed a taste for American comfort food, especially sandwiches and BBQ (watching too much 'Diners, Drive-Ins, and Dives' probably). 😸 Unfortunately, we don't have any independent US-style diners or drive-ins in my neck of the woods, so I had to learn from recipe books and the Food Network. I'll also be publishing some traditional UK classics in case any non-Brits want to have a crack at Brit grub.