Secret Chef

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Bangers and Mash Bake

Ingredients:

8 large potatoes, peeled and quartered
1 tablespoon butter
Salt and pepper to taste
750g McWhinneys Traditional Irish Pork Sausages
70g diced onion
30g (1 ½ tablespoons) gravy mix
250ml water, or as needed

Preparation method:

1. Preheat the oven to 180oC/gas 4. Place potatoes in a saucepan with enough water to cover. Bring to the boil, and cook until tender, about 20 minutes.
   
2. Drain and mash with half the butter to reach your desired creaminess. Continue mashing until smooth and season with salt and pepper.
   
3. In a large frying pan over medium heat, cook the sausages until heated through. Remove from pan, and set aside.
   
4. Add remaining butter to the pan and fry the onions over medium heat until softened.
   
5. In a jug, mix the gravy mix and water as directed on the packet. Add to the pan with the onions. Simmer, stirring constantly, to form a thick gravy.
   
6. Pour half of the gravy into a square baking dish so that it coats the base. Place sausages in a layer over the gravy. Pour the remaining gravy over them, then top with the mashed potatoes.
   
7. Bake in preheated oven uncovered for 20 minutes or until potatoes are evenly brown.