BANGERS AND MASH WITH ONION GRAVY
Amanda’s spruced up bangers and mash for an elegant meal!
- 2 medium onions
- 1 sprig thyme
- ½ teaspoon dried rosemary
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (Dijon)
- salt and generous freshly ground pepper to taste
- 1 tablespoon butter
- 1 heaped teaspoon Maizena, mixed with a little bit of water
- ½ cup grated Cheddar cheese
- Creamy mashed potatoes
- Cooked pork banger/ pork sausages (see note)
In a pan, fry onions in butter until caramelized, add the thyme and rosemary and pour in the beef stock.
Add the Worcestershire sauce, mustard and salt to taste and simmer for 20 minutes. (If preferred you can add more seasoning)
Add the Maizena. Stir until thickened and simmer for another 3 minutes.
In an ovenproof dish, layer some mash first, add the pork bangers.
Drizzle over some onion gravy and spread with remaining mash on top, covering all the gravy.
Sprinkle some grated cheese over.
Bake at 180 ºC. for 15 to 20 minutes until golden brown.
Serve immediately with some of the left over gravy and side dish of choice.
Note:
Hang af hoe groot porsie die persoon eet, 1 of 2 per persoon, die is individuele bakkies, 2 per persoon is meer as genoeg. Indien jy vark wors gebruik is 1 per persoon genoeg. Ons het varkwors gebruik.
Recipe and photo: Amanda Conradie
