Name: Bangers and mash with leek and mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kilogram potatoes; 500 gram pork sausages; 90 gram butter, chopped; 200 gram Portobello mushrooms, sliced; 1 leek, trimmed, sliced; 2 teaspoon lemon thyme leaves; 1 garlic clove, crushed; 2 teaspoon Dijon mustard; 1/2 cup dry white wine; 1/2 cup milk; 1/2 cup cream; parsley, green vegetables to serve

Bangers and mash with leek and mushrooms

It doesn't get much better than this bangers and mash recipe when you're craving a taste of comfort food! Serve with mustardy mushrooms and leeks for a delicious weeknight family meal

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

1.5 kilogram potatoes

500 gram pork sausages

90 gram butter, chopped

200 gram Portobello mushrooms, sliced

1 leek, trimmed, sliced

2 teaspoon lemon thyme leaves

1 garlic clove, crushed

2 teaspoon Dijon mustard

1/2 cup dry white wine

1/2 cup milk

1/2 cup cream

parsley, green vegetables to serve

Method

1.In a saucepan of boiling, salted water, cook potatoes for 20-25 minutes until tender. Drain.

2.Heat a frying pan on medium. Cook sausages for 10-12 minutes, turning, until cooked through. Remove from pan.

3.Using the same pan, melt 25g butter on medium. Sauté mushrooms, leek, thyme and garlic for 4-5 minutes until leek softens. Stir in Dijon, then wine until mixture is smooth and simmer for 2-3 minutes until mushrooms are tender. Return sausages to pan and cook for 1-2 minutes until heated through. Cover and keep warm.

4.When potatoes are just cool, peel. Push through a fine sieve back into pan.

5.In a saucepan, heat milk, cream and remaining butter until simmering. Gradually stir into potatoes until very smooth. Season.

6.Serve sausages on mash, sprinkled with parsley and accompanied with vegetables.

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