Bangers and Mash is a traditional Irish meal that we prepared in honor of St. Patty's Day! It's a hearty and delicious dish that is simple to make and is great as a leftover. Using sweet potato flour to make the gravy gives it a fantastic flavor. Gluten-free and paleo.
Bangers and Mash with Sweet Potato Gravy
For the bangers & gravy:
- 1/2 Tbsp olive oil
- 6 sausages of choice (we used bratwurst)
- 1 onion, sliced in slivers
- 2 garlic cloves , minced
- 1/4 cup Glean Sweet Potato Flour
- 2 cups beef broth
For the potatoes:
- 3-6 russet potatoes (depending on size), peeled and cubed
- 1/4 cup milk (can use almond or coconut)
- 2 Tbsp half & half (optional)
- 2 Tbsp butter or ghee
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Heat oil in a large pan over medium/high heat. While heating, fill a large pot with water and bring to a boil.
Add sausages to the pan and cook by turning every couple minutes. Brown each side and cook through (about 8-10 minutes).
- Remove sausages onto a plate once cooked and turn the heat down. Place a small amount of oil in the skillet if necessary and add onion slivers and garlic. Cook for 5-6 minutes.
- When water comes to a boil, place potato cubes in water and cook until fork tender. Remove potatoes and mash, adding the remaining mashed potato ingredients to combine until fluffy. Set aside.
- Add flour to the onions and stir to mix. Add about 3/4 cup of beef broth and mix into the onion and stir to thicken. Add remaining beef broth and mix.
Simmer onion/beef broth mixture until it thickens into a thin gravy. Add salt and pepper to taste.
Serve sausages on top of mashed potatoes and top with a generous amount of gravy.