Bangers and Mash with Pea Puree

Created by Chef Robert Irvine

Ingredients (Serves 5)

Pea Puree

• 2 tbsp. butter
• 1 cup shelled English peas
• ¼ cup onion, diced small
• 1 garlic clove, minced
• 1/3 cup heavy cream
• ½ tbsp. parmesan cheese

Pickled Red Onions

• 1 medium red onion, thinly sliced
• 1 cup red wine vinegar
• 2 tbsp. honey
• 1 tbsp. granulated sugar

Mashed Potatoes

• 4 russet potatoes, peeled and diced medium
• 1 stick butter
• 1 pint heavy cream

Bangers and Sauce

• 10 brat-style sausages
• 1 stick butter
• 2 medium onions, diced small
• 2 shallots, diced small
• ¼ bunch thyme, picked and chopped
• ¼ cup all-purpose flour
• ½ cup cooking sherry
• ½ cup heavy cream
• 3 cups beef broth

Directions

Pea Puree

1. In a small sauce pot over medium heat add butter, peas, onions, and garlic.
2. Allow to sweat, making sure not to get any color on them.
3. Add heavy cream and bring to a boil.
4. Remove from the heat and incorporate Parmesan cheese.
5. Place mixture in a blender and puree until smooth.

Pickled Red Onions

1. In a small sauce pot, add red wine vinegar, honey, and sugar.
2. Stir all ingredients while liquid is boiling.
3. Make sure all ingredients are dissolved.
4. Pour hot liquid over sliced onions and allow to cool.

Mashed Potatoes

1. In a medium sauce pot add potatoes and seasoned water. Bring to a boil.
2. Allow potatoes to boil for 10 minutes.
3. Drop potatoes to medium simmer and allow to cook for 15 more minutes.
4. Potatoes should be cooked through at this point. Strain potatoes into a colander.
5. Allow potatoes to steam in the colander for 4 minutes, allowing them to dry out.
6. If you have ricer pass potatoes through or you can place in a stand up mixer with a paddle attachment. You can also whisk by hand.
7. In a small pot, add heavy cream and butter. Bring to a simmer allowing butter to melt into cream. Be careful not allow it to boil over. Slowly incorporate butter and cream mixture into potatoes. Season with salt and white pepper.

Bangers and Sauce

1. In a sauce pot over medium heat, add butter, onions, shallots, and thyme. Place a cover on the pot.
2. Allow to cook for about 15 minutes, stirring occasionally, making sure not to burn.
3. Add flour and allow to cook for another 5 minutes, continuing to stir.
4. Add cooking sherry. Allow to cook for another 5 minutes. Add beef stock and bring stock to a boil. Add heavy cream.
5. Season with salt and pepper.
6. In a sauté pan over high heat, sear sausages on both sides. Place sausages in the onion gravy to finish.
7. On a plate, place pea puree and then top that with mashed potatoes. Place sausages on top of mashed potatoes. Finish with onion gravy and pickled red onions.