These are potentially the most unnecessary yet necessary things I’ve ever created. Does sausage and mash need to be wrapped in pastry? Strictly speaking, no. But good grief it tastes good. Follow me…
Cheesy Mustard Mash
We’re going to spruce up the mashed potato with the gorgeous combination of cheese and mustard. My weapons of choice are a nice strong/mature Cheddar and some Dijon mustard. At first, the mash might taste quite mustardy, but it mellows out once it’s baked inside the pastry with the sausage gravy.
Mash Consistency
You don’t want the mash too wet. We want it a little firmer/lighter than usual, just so it makes a sturdy platform for the sausages to rest on top of. As such, I recommend letting the potatoes sit for a few minutes once they’re boiled, just to allow some steam to escape. Also, we’re only going to be adding a dash of milk. However, you can completely omit the milk if the mash is looking a little wet. Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter, cheddar, mustard, salt and pepper (photo 3), mash then stir in milk (photo 4).
Sausages and Onion Gravy
No fancy ingredients are needed for this part. Just a few simple ingredients to create a delicious onion gravy!
What kind of sausages should I use?
Chipolatas work perfectly because they’re skinny, so when sliced, make the perfect tiny bites to fit inside the pastry.
Gravy seasoning
A good quality beef stock adds most of the flavour, but some Worcestershire sauce and a good helping of black pepper really help. The leftover fat from the sausages also makes the perfect addition to fry the onions.
Gravy consistency
The gravy should be very thick. If it’s too thin it’ll leak out of the pastry. We’re going to use butter and flour to create a roux, then simmer the gravy to reduce and thicken it. Process shots: fry sausages (photo 1), fry onion (photo 2), melt butter (photo 3), stir in flour (photo 4), stir in beef stock, Worcestershire sauce and seasoning (photo 5), simmer with sliced sausages (photo 6).
Bangers and Mash Puff Pastry Bakes
Okay, here’s where the fun begins. Puff pastry is perfect because it’s not too heavy. Its light and flaky texture also makes a lovely contrast against the soft filling.
Cooling the filling
It’s really important you let both the fillings cool before adding to the pastry. Otherwise, they’ll steam the pastry and not only make it more difficult to work with, but the steam will also affect the pastry’s ability to crisp up in the oven. Process shots: slice pastry (photo 1), add mash (photo 2), add sausage gravy (photo 3), add pastry and crimp with fork (photo 4), slice steam hole and brush with egg wash (photo 5), bake (photo 6).
Can I use regular sausages?
You could use regular sausages, just make sure you slice the chunks nice and small. In all cases, you want pork sausages.
Can I prepare these ahead of time?
Yep! You can prep the filling or prep the whole thing. If you’re doing this, it’s very important both fillings are completely cool before you add them to the pastry (more on this in the recipe card below).
Can I fully make these ahead of time?
Yes, although just preparing them is the recommended option (more on this in the recipe card below).
Serving Bangers and Mash Bakes
This recipe makes 4 big bakes and they’re very hearty, so I typically serve them for Dinner by themselves. Although you could add some roasted/steamed veg on the Side if you wanted. I also won’t judge if you use a knife and fork with these bad boys! For some similar recipes check out my Sausage and Mash Pie, Sausage, Bean and Cheese Melts and my Potato, Cheese and Onion Pasties! Alrighty, let’s tuck into the full recipe for this sausage and mash bake shall we?!
How to make Bangers and Mash Bakes (Full Recipe & Video)
