Bangers and Mash with Peas

 

1 ea        Bangers per serving

3-4 ea     Potatoes, cooked

1/4 c.      Sour cream

1/2 c.      Heavy whipping cream or milk

4 tbsp     Butter, unsalted

1 ea        Guinness or similar stout

1 c.         Beef stock

1 tbsp     Flour or cornstarch

1 ea        Onion, medium, sliced

1 c.          Frozen peas

3-4 ea     Garlic cloves, chopped

1 tbsp     Parsley

Salt and pepper to taste

For Bangers and Gravy:

In pan over medium heat, melt 2 tbsp butter and add bangers in single layer

Brown on both sides and remove from pan

Add 3/4 of the sliced onion to the pan, cook until translucent and beginning to caramelize

Add garlic, cook for 2-3 minutes

Deglaze pan with beef stock and 1/2 of beer

Add bangers back to pan and allow to cook through, stirring and turning as needed

Add pepper to taste

Remove a ladle-full of liquid, mix with flour in another bowl, add back to pan

Cook down to desired viscosity, remove from heat

For Mashed Potatoes:

Add warm, cooked potatoes to bowl of stand mixer with paddle attachment

In increments, add sour cream and liquid dairy of choice

    - Sour cream adds creaminess without thinning potatoes

    - Milk or cream thins potatoes and decreases gluiness

For Peas:

Chop remaining 1/4 of onion

In a saucepan, add 2 tbsp of butter and allow to melt over medium heat

Add salt, pepper, and onion, cook until transparent

Add peas, cook until heated through

Serve complete dish