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Meats & Main Dishes
Scottish Bangers and Mash
We have been delving into our Celtic roots and trying some of Scotland and Ireland's dishes. This is a traditional recipe that we've tweaked just a little to our own taste.

Preparation Time: About 1 to 1½ hours
Serves: 6
Bangers n' Mash - Ready to Serve
  • 1 pound beef sausage
  • 4 to 6 large potatoes
  • ½ cup chopped onion
  • ½ cup milk
  • 1 cup water
  • 1 package dry brown gravy mix
  • 1 can Peas & Carrots
  • 2 teaspoons butter
  • ¼ tspn salt
  • ¼ tspn pepper
  • Paprika
  • Pre-heat oven to 350° F

  • Peel potatoes and cut into 1 inch cubes.
  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
  • Drain, and mash with 1 teaspoon of butter and milk. Add small amounts of milk to reach the level of creaminess you desire. Mash potatoes until texture is smooth.
  • Add salt and pepper to the potatoes to your desired taste.

  • In a deep dish skillet cook the sausage over medium heat until brown throughout.
  • Remove from skillet and set aside.

    Remaining Ingredients:
  • In the same skillet melt the other tspn of butter and add chopped onion. Saute until tender.
  • Drain the peas and carrots and add them to the onions.
  • Mix gravy as directed on the package using warm water (do not cook gravy separately).
  • Add gravy to skillet with vegetables. Simmer, stirring constantly, to form a thick gravy.
    Bangers n' Mash - before the potato topping
    For Baking:
  • Coat the bottom of a casserole dish with part of the gravy (about half).
  • Place the sausage into large pieces on top of the gravy in the dish.
  • Pour remaining gravy over the sausage, then top with mashed potatoes.
  • Bake uncovered for 20 minutes, or until potatoes are evenly brown.
  • You can use milk instead of water to add a creamier flavor to the gravy.
  • You may like to add sauteed mushrooms to the gravy mix.
  • After cooking, you can top the potatoes with a sprinkle of paprika for decoration.
  • Serve warm by itself, or with freshly baked scones.
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