MEEHAN’S PUBLIC HOUSE BANGERS AND MASH

Meehan’s Bangers and Mash is a menu classic made with Heywood’s Provision Company Irish bangers, mashed potatoes, mushrooms, onions and peas in red wine demi-glace. Demiglace can be purchased from specialty food stores or Amazon in a prepared or powdered form.

3 tablespoons butter 1 yellow onion, sliced into

1/8” x 2” inch strips 1 pound crimini mushrooms, sliced 1/4” thick 4 garlic cloves, crushed 1 cup frozen English peas 8 pork Banger sausages, available at butcher shops 1 quart demi-glace Roux (see below) 2 quarts mashed

potatoes Salt and pepper to taste

Melt butter in a large 12” sauté pan and add onions.

Cook onions until golden brown to caramelize, stirring often.

Add mushrooms and garlic and cook until soft and moist .

Deglaze with warm demi-glace and add peas.

Stir in the roux, bring sauce to a simmer to thicken and season to taste with salt and black pepper.

FOR THE ROUX 8 ounces butter 12 ounces all purpose

flour

Melt butter in a sauce pot over medium heat. Add flour and whisk well. Cook, stirring often, until roux turns light brown and smells pleasantly fragrant and nutty

FOR THE MASHED POTATOES 4 pounds russet potatoes, peeled and cut into 2 inch dice 8 ounces butter 1 tablespoon chopped

garlic 1 cup heavy whipping

cream 1 ½ tablespoons kosher

salt 1 teaspoon ground black

pepper

Place potatoes in a 3-4 quart sauce pot, cover with cold water and bring to a boil uncovered.

Continue to boil for 20-30 minutes or until potatoes begin to break apart with a light pinch.

When potatoes are done cooking, strain into a colander and allow to drain.

Melt butter in the same pot you cooked your potatoes in and toast with garlic for 1-2 minutes.

Return cooked potatoes to the pot and add heavy cream.

Whip potatoes together with a strong whisk and season with salt and pepper to taste.

Grill bangers over a medium hot grill, turning often until lightly charred on the outside and very lightly pink and moist on the inside. Skin will begin to split or “bang” open when sausages are done. To finish: Place mashed potatoes in a 9” by 13” casserole dish and spread evenly over the bottom

Place grilled bangers over mashed potatoes.

Pour sauce over grilled bangers and mashed potatoes.

Serves: 8

Per serving: 800 calories (percent of calories from fat, 61), 13 grams protein, 62 grams carbohydrates, 5 grams fiber, 53 grams fat (30 grams saturated), 137 milligrams cholesterol, 1,369 milligrams sodium.

CONTRIBUTED BY MEEHAN’S PUBLIC HOUSE