Sunday Lunch

/Classic Bangers, Mash and Peas Recipe
Classic Bangers, Mash and Peas recipe

Classic Bangers, Mash and Peas Recipe

This hearty British meal is comforting and is rich in flavour. Served with delicious onion gravy, it's the perfect dish for an easy family dinner.





  • Step 1.

    Place your sausages in a non-stick frying pan and turn the heat on to medium. Cook until they are golden brown and cooked through.
  • Step 2.

    In the meantime, peeled your potatoes and cut them into 1-inch pieces. Bring a large pot of water to boil. Add a generous pinch of salt and the potatoes. Cook them until they are very tender (for about 20 minutes).
  • Step 3.

    While the potatoes are boiling, start cooking your peas. Add them to a pot of boiling water and simmer for a few minutes until they are heated through and tender.
  • Step 4.

    To make the onion gravy, cook onions in the fat left over from the sausages. Once they are golden brown, sift in the corn flour and cook for a minute. Stir in beef stock and bring the mixture to simmer. Allow it to cook until it thickens.
  • Step 5.

    For the mash, drain the potatoes and return them to the hot pot to get rid of any extra moisture. Then add in milk, butter, salt, pepper and nutmeg. Mash until they are smooth.
  • Step 6.

    Serve sausages on top of a heap of mash, sided with peas and drizzle generously with onion gravy.


  1. 6 Pork Sausages

  2. 800 gPotatoes

  3. 200 gPeas

  4. 2 Onions, Sliced

  5. 1 tbspCorn Flour, sifted

  6. 500 mlBeef Stock

  7. 100 mlMilk

  8. 50 gButter

  9. 1 tspSalt

  10. 0.5 tspPepper

  11. 0.5 tspNutmeg

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