Easy Bangers and Mash with Onion Gravy
Classic old-fashioned bangers and mash with creamy potatoes, roasted vine tomatoes, peas, and homemade onion gravy. A simple, hearty family dinner.
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Ingredients
- 8 good quality sausages beef or pork
- 1 kg potatoes peeled and chopped
- 20 g butter
- ¼-½ cup warm milk
- 1 punnet vine tomatoes
- olive oil
- salt and pepper to taste
- 1-2 onions sliced
- 2-3 cups frozen peas
- 4 Tbsp homemade dry beef gravy mix recipe linked in blog post
- 2 cups cold water adjust as needed
Instructions
- Preheat the oven to 200°C. Place sausages and vine tomatoes on a roasting tray, drizzle the tomatoes with olive oil, and season lightly. Roast for 25–30 minutes, turning sausages halfway, until the sausages are cooked and tomatoes are soft and slightly blistered.
- While roasting, boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter and warm milk until smooth and creamy. Season to taste.
- Cook the sliced onions in a pan over medium heat until soft and lightly golden. Once cooked, add the cold water. Add the gravy mix and stir it in well with a whisk. Simmer until thickened.
- In a small separate pot, boil the frozen peas for 2–3 minutes until just tender, then drain.
- Serve sausages with mash, pour over the onion gravy, and add the roasted tomatoes and peas on the side.
Notes
Stacey's Kitchen Tips:
- Good quality sausages really make the dish shine — choose beef or pork with flavour.
- Warming the milk before mashing keeps the potatoes creamy and smooth.
- Let onions cook slowly for deeper flavour before adding the gravy mix.
Variations & Substitutions:
- Swap pork sausages for beef or lamb sausages.
- Add a spoonful of mustard or horseradish to the mash for a flavour boost.
- Use roasted cherry tomatoes if you don’t have vine tomatoes.
Servings: 4