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–+ servings

Bangers and Mash Pie

BeefOvenStove-Top
Yield :1 hour
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Fancy a hearty serving of Bangers and Mash Pie? It's your lucky day! You don't need to travel across the pond to enjoy this British classic. This dish includes a yummy twist, using mashed sweet potatoes instead of regular ones. Of course, we can't forget the bangers, also known on this side of the Atlantic as sausages. This name traces its roots back to World War I when high water content and tight casings led to sausages exploding when they were cooked. In just over an hour, you'll have a mouthwatering dish with layers of fluffy mashed sweet potatoes, savory sausages and veggies, and a topping of melty cheese. Make this dish for dinner and you'll end your day with a bang!
Fancy a hearty serving of Bangers and Mash Pie? It's your lucky day! You don't need to travel across the pond to enjoy this British classic. This dish includes a yummy twist, using mashed sweet potatoes instead of regular ones. Of course, we can't forget the bangers, also known on this side of the Atlantic as sausages. This name traces its roots back to World War I when high water content and tight casings led to sausages exploding when they were cooked. In just over an hour, you'll have a mouthwatering dish with layers of fluffy mashed sweet potatoes, savory sausages and veggies, and a topping of melty cheese. Make this dish for dinner and you'll end your day with a bang!

Ingredients

  • 1 tablespoon olive oil
  • 9 beef sausages
  • 1 onion finely sliced
  • 2 cloves garlic crushed
  • 1 large stalk celery chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 1 cup beef stock
  • 3 teaspoons cornstarch combined with 1/4 cup water
  • 3/4 cup frozen peas
  • 3 1/4 cups sweet potatoes peeled and chopped
  • 4 1/4 tablespoons butter
  • 1/3 cup milk warmed
  • 1 1/4 cups cheddar cheese grated

Directions

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large frying pan over medium-high heat.
  • Add the sausages and cook, turning regularly until brown on all sides, about 5-8 minutes.
  • Transfer the sausages to a plate and slice into 3/4-inch-thick diagonal slices, about 4 slices per sausage.
  • Reserve 1 tablespoon of the sausage oil in the pan and discard the excess.
  • Add the onion, the garlic, the celery, and the thyme to the sausage oil in the pan and cook, stirring, until softened, about 4-5 minutes.
  • Add the tomato sauce, the Worcestershire sauce, the stock, and the combined cornstarch and water.
  • Stir to combine, cover, and bring to the boil.
  • Reduce heat and simmer, uncovered, until the sauce has thickened, about 10 minutes.
  • Stir in the sausages and the peas.
  • Cook the sweet potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain the sweet potatoes and return to the saucepan over low heat.
  • Add the butter and the milk to the sweet potatoes and mash until smooth.
  • Stir in 3/4 of the cheese and season with salt and pepper.
  • Spoon the sausage mixture into a 9x13-inch casserole dish and top with the mashed sweet potatoes, swirling the potatoes with the back of a spoon.
  • Sprinkle the remaining cheese over the top.
  • Bake until golden and bubbling, about 30-35 minutes.
  • Serve.
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