Bangers & Vegetable Mash Pie

  • QUICK FACTS
  • Preparation Time:
    15 mins
  • Cook Time:
    45 mins
  • Serves:
    6
  • INGREDIENTS
  • 1 kg potatoes cut into chunks
  • 250 ml cabbage shredded
  • 50 ml milk
  • 60 g butter
  • 3 ml salt for seasoning
  • 3 ml pepper for seasoning
  • 12 baby onions
  • 12 pork bangers
  • 45 ml oil
  • 3-4 carrots thickly sliced
  • 250 g mushrooms halved
  • 20 ml thyme chopped (OR 5 ml dried thyme)
  • 1 packet ROYCO® Monkey Gland Sauce
  • 1 packet ROYCO® Brown Onion Gravy
  • METHOD
  • Preheat the oven to 180°C.
  • Boil the potatoes until soft, then add the cabbage to the pot and simmer for 2 minutes. Drain potatoes and cabbage then place back in the pot on the heat. Add the butter and milk, mash until smooth. Season and set aside.
  • Place baby onions in a pot of cold water and bring to the boil. Simmer for 2 minutes, then drain.
  • Brown bangers in a little oil, then place in an oven proof dish.
  • In the same pan, brown the onions and carrots in a little more oil and add to the bangers.
  • Then fry the mushrooms and thyme in a little more oil. Add 600 ml water to the pan and bring to the boil.
  • Add the contents of the packets of ROYCO® Monkey Gland Sauce and the ROYCO® Brown Onion Gravy. Then remove from the heat and whisk for 1 minute.
  • Pour sauce over the bangers and vegetables.
  • Top with the cabbage mash by spooning it over in even dollops to prevent the sauce from oozing.
  • Bake in the oven, covered with foil for 30 minutes, then uncovered for 10 minutes.
  • This dish can be made as far as step 8, a day in advance.

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