Bangers and mash
Please log in to save or rate.
Time to make:
40 mins, prep 10 mins, cook 25-30 mins
$2.86 per serve
(at time of publication)
Full ingredients list:
- 700g desiree potatoes, peeled and chopped
- 350g raw pumpkin, cubed
- 2/3 cup (160ml) skim milk
- 8 extra-lean beef sausages (we used Peppercorn)
- cooking oil spray
- Onion gravy
- 2 teaspoons olive oil
- 1 small brown onion, sliced
- 2 cups (500ml) reduced-salt beef stock
- 1 tablespoon herb and garlic tomato paste
- 1 teaspoon brown sugar
- 1 tablespoon cornflour combined with 1/4 cup water
Nutritional information (per serve)
Instructions and steps:
Step 1 Steam or boil potato and pumpkin until tender. Drain well, then mash together with skim milk.
Step 2 Lightly spray sausages with oil and grill or pan-fry until golden and cooked through.
Step 3 Make Gravy: heat oil in a medium saucepan. Add onion and cook over a low heat for 5 minutes, stirring occasionally until soft. Stir in stock, tomato paste and sugar. Bring to the boil, reduce heat and cover. Simmer for 15 minutes. Remove from heat and stir in the cornflour mixture. Return to heat and bring to the boil. Lower to medium heat and stir until gravy thickens and begins to bubble.
Step 4 Serve gravy with sausages, mash and steamed greens.
HFG version (per serve)
Total energy 1810kJ
Total fat 15g (5g saturated fat)
Traditional version (per serve)
Total energy 3000kJ
Total fat 46g (20g saturated fat)
Vegetarian? Use vegie sausages and replace the beef stock with the vegie version.
About this recipe
First published: July 2009