Easiest Way to Cook Tasty Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧. Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland, consisting of sausages served with CTAN, the Comprehensive TeX Archive Network. See recipes for Pork bangers with creamy mashed potatoes and mushroom sauce too. Making the web more beautiful, fast, and open through great typography.

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Ingredients of Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

1. You need 5-6 of pork sausages (preferably Cumberland).
2. Prepare of ⚫.
3. It's of ⚫Mash⚫.
4. It's 5-6 of large Maris Piper potatoes (or equivalent), cubed.
5. Prepare As needed of milk or cream (preferably cream).
6. It's 1 of egg (beaten).
7. Prepare 2 tablespoons of Oil for shallow frying.
8. It's 1 1/2-2 grams of grated mature Cheddar cheese (optional).
9. You need to taste of sea salt and ground black pepper.
10. Prepare of ⚫.
11. You need of ⚫Onion Gravy⚫.
12. It's 1 of onion (quartered & sliced).
13. Prepare 750 mls (1 1/2 pint) of hot water.
14. It's 2 tablespoons of Bisto beef gravy granules.
15. Prepare 2 tablespoons of butter.
16. It's 2 tablespoons of dry sherry for deglazing.
17. Prepare 1 tablespoon of Worcestershire sauce.
18. It's 1 tablespoon of tomato ketchup.
19. It's To taste of sea salt and ground black pepper to season.
20. Prepare 1 of beef OXO cube.

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Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧 step by step

1. Prep your vegetables.
2. The bangers I'm using are Cumberlands sausages: 72% pork, and 18% fat; the rest being herbs, spices, water, rusk, and seasoning.
3. Cook your sausages on a medium heat for 8 minutes, turning occasionally, until nicely browned. Try not to let them touch in the pan..
4. Mix all the gravy ingredients in a jug. Don't season until after reduction.
5. Reduce the heat to medium low. Add the onions and the butter. Wait until the butter has melted, then cook for a further 5 minutes stirring frequently, or until the onions just begin to soften.
6. Deglaze the skillet with the dry sherry, then add the gravy and bring to the boil. As soon as it boils, turn down to a low heat and reduce, stirring occasionally. When it coats a spoon, rather than running off, remove from the heat and allow to cool for 5 minutes.
7. Put the sausages in an oven proof pie dish and cover with onion gravy, up to about 1 inch/2½ centimetres from the top of the dish. Allow to cool to room temperature. When cooled, the gravy should form a skin, preventing it from boiling through the mash as much in the oven.
8. If you have enough, save some of the gravy for serving from a jug at the table.
9. Make your mash as you normally would (and plenty of it) or try the method I use when cooking mash in the oven (see below).
10. Peel and chop your potatoes, then put into cold, salted water. Bring to the boil and cook until they break when prodded with a fork. Strain in a colander, and put back in to the warm pan. Mash, then add the cream or milk, season to taste, and whisk..
11. Finally, fold in the egg; this will add taste, colour, and texture when baked. Season to taste, but don't add butter or any other fats to your mashed potatoes, otherwise they may turn greasy when they go in the oven.
12. Preheat the oven to gas mark 6, 200°C or 400°F.
13. Use a palette knife to cover the top with a thin layer of mashed potato as if making a cottage or shepherd's pie.
14. Sprinkle with grated Cheddar if using, then add the rest of the mash on top. This will prevent the cheese from burning and becoming bitter, as happens when sprinkled on top of the mash. Also, the Cheddar will melt, but stay moist.
15. Decorate with a pattern that puts peaks in the spuds.
16. Pop the pie into the oven for about 55-60 minutes, or until you have a crispy golden brown crust. Rotate 180° halfway through to get an even bake.
17. The inside will be very hot, so be careful when plating. Dish up with baked beans or peas, and buttered bread.

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