Target: 6 × 4 inches · landscape

Bangers and Mash

60 min · 4 servings

Ingredients

□

□ 2 lb Yukon Gold potatoes, peeled and cut into chunks

□ 6 tbsp unsalted butter, divided

□ 3/4 cup whole milk, warmed

□ 2 large yellow onions, thinly sliced

□ 2 tbsp all-purpose flour

□ 2 cups low-sodium beef stock

□ 1 tbsp Dijon mustard

□ 2 tsp Worcestershire sauce

□ 10 oz frozen peas

1. Simmer potatoes 15 to 18 minutes. Brown sausages gently for 12 to 15 minutes, turning often, to 160 F.

2. Cook onions in butter for 12 minutes. Stir in flour, then stock, Dijon, and Worcestershire; simmer 5 minutes.

3. Coat sausages in gravy and keep warm. Steam-dry potatoes, then mash with remaining butter and warm milk.

4. Warm peas for 3 to 4 minutes. Plate mash with sausages, onion gravy, and peas.

Cook’s note: Use gentle heat and frequent turns so the sausages brown without splitting.