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Bangers and Mash with Sweet Potato Gravy

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
  1. Heat oil in a large pan over medium/high heat. While heating, fill a large pot with water and bring to a boil.
  2. Add sausages to the pan and cook by turning every couple minutes.  Brown each side and cook through (about 8-10 minutes).
  3. 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. 
  4. 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.
  5. 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.
  6. Simmer onion/beef broth mixture until it thickens into a thin gravy.  Add salt and pepper to taste.
  7. Serve sausages on top of mashed potatoes and top with a generous amount of gravy.  
  8. Enjoy!

bangers and mash

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