Pub Grub Bangers and Mash

Happy St. Patrick's Day! The March 17 celebration started in 1631 when the Church of Ireland established a Feast Day honoring St. Patrick, the Patron Saint of Ireland who died around the 5th century. The celebration has changed a lot in the last 12 centuries! Try a traditional Irish and British dish this year to go along with a pint of green beer or Guinness! 

What You'll Need:

8 large Russet potatoes, peeled and quartered

2 tablespoon of unsalted butter

1/4 - 1/2 cup of whole milk

1 1/2 pounds of beef sausage

1/2 cup of chopped onions

1 teaspoon of rosemary

1 teaspoon of oregano

1 garlic clove, minced

1/4 cup of mushroom, sliced

1 (.75 once) packet of brown gravy mix

1 cup of water

Salt

Pepper

What You'll Need to Do:

Preheat the over to 350 degrees.

Place potatoes in a saucepan with just enough water to cover.

Bring to a boil, then lower the heat and cook potatoes until tender, about 25 minutes.

Drain. Mash with 4 teaspoons of butter and enough milk to reach creamy consistency.

Season to taste with salt and pepper.

In a large skillet over medium heat cook sausage until heating through, about 3-5 minutes.

Remove sausage from skillet and set aside.

Add remaining butter to skillet, add onion, rosemary, oregano, and garlic.

Stir until tender.

Whisk together gravy mix and water as direction on packet.

Add gravy mix to skillet.

Simmer, stirring constantly to form a thick gravy.

Pour half of the gravy mixture into a casserole dish.

Place sausages in a layer over the gravy.

Cover with remaining gravy.

Top with mashed potatoes.

Bake uncovered for 25 minutes or until potatoes are evenly browned.

Enjoy!

Recipe from The Unofficial Downton Abbey Cookbook by Emily Ansara Baines.


For something a little more American check out my Copycat Shamrock Shake Recipe!