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Home Dish Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

Name: How to cook Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Tex

Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

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

Ingredient

Food ration :

2 servings

Cooking time :

2 hours

5-6

pork sausages (preferably Cumberland)

5-6

large Maris Piper potatoes (or equivalent), cubed

As needed

milk or cream (preferably cream)

grated mature Cheddar cheese (optional)

to taste

sea salt and ground black pepper

sea salt and ground black pepper to season

Cooking instructions

* Step 1

Prep your vegetables

* Step 2

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

* Step 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.

* Step 4

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

* Step 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

* Step 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

* Step 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

* Step 8

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

* Step 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)

* Step 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.

* Step 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

* Step 12

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

* Step 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

* Step 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