St. Patrick's Day Bowl

What you need

Ingredients:

  • 2 packs of Mash Direct Champ
  • 1 pack of Mash Direct Green Cabbage
  • 1 pack of Mallon’s Low Fat Pork Sausages - we used Leek & Pepper
  • Frozen peas
  • Giant Yorkshire Puddings (Can make Gluten Free)
  • For the gravy:
  • 1 large onion - finely chopped
  • 200g white button mushrooms - sliced
  • 60g plain flour
  • 50g butter
  • 500ml beef stock
  • ¼ tsp sage
  • Salt & pepper to season

Recipe method

Preheat a grill to a medium heat. Place the sausages onto a grill pan and cook for 15 minutes, turning occasionally until cooked through.

In a saucepan, melt ½ the butter. Add the onions and cook on low for 10 minutes. Add the mushrooms, cover and cook for a further 10 minutes on medium heat.

Remove the onion and mushrooms from the saucepan and set aside. Add the remaining butter to the saucepan and allow to melt. Stir in the flour and cook for 1 minute (this will create a thick paste). Slowly whisk in the beef stock, adding a little at a time until the mixture is smooth. Add the onions and mushrooms and simmer until thickened.
Meanwhile, cook the peas.

Heat the Champ and Green Cabbage according to packet instructions and cook the Yorkshire pudding.

Arrange the Champ, Green Cabbage, Sausages and Peas in the Yorkshire puddings. Top with gravy and serve immediately.

You can watch this recipe.

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Potatoes Potatoes

Make it a meal.

Cook

35 - 40 minutes

Skill

Easy

Serves

3

Cook

35 - 40 minutes

Skill

Easy

Serves

4

Cook

1 hour 50 minutes

Skill

Easy

Serves

3

Mad about mash.

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