Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧
Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, tex's bangers & mash pie 🐷🍲🧀🇬🇧. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook tex's bangers & mash pie 🐷🍲🧀🇬🇧 using 20 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧:
  1. Get pork sausages (preferably Cumberland)
  2. Take ⚫
  3. Prepare ⚫Mash⚫
  4. Make ready large Maris Piper potatoes (or equivalent), cubed
  5. Prepare milk or cream (preferably cream)
  6. Take egg (beaten)
  7. Prepare Oil for shallow frying
  8. Get grated mature Cheddar cheese (optional)
  9. Prepare sea salt and ground black pepper
  10. Get ⚫
  11. Take ⚫Onion Gravy⚫
  12. Take onion (quartered & sliced)
  13. Take hot water
  14. Get Bisto beef gravy granules
  15. Take butter
  16. Get dry sherry for deglazing
  17. Take Worcestershire sauce
  18. Get tomato ketchup
  19. Get sea salt and ground black pepper to season
  20. Get beef OXO cube
Instructions to make Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧:
  1. Prep your vegetables
  2. The bangers I'm using are Cumberlands sausages: 72% pork, and 18% fat; the rest being herbs, spices, water, rusk, and seasoning
  3. Cook your sausages on a medium heat for 8 minutes, turning occasionally, until nicely browned. Try not to let them touch in the pan.
  4. Mix all the gravy ingredients in a jug. Don't season until after reduction
  5. Reduce the heat to medium low. Add the onions and the butter. Wait until the butter has melted, then cook for a further 5 minutes stirring frequently, or until the onions just begin to soften
  6. Deglaze the skillet with the dry sherry, then add the gravy and bring to the boil. As soon as it boils, turn down to a low heat and reduce, stirring occasionally. When it coats a spoon, rather than running off, remove from the heat and allow to cool for 5 minutes
  7. Put the sausages in an oven proof pie dish and cover with onion gravy, up to about 1 inch/2½ centimetres from the top of the dish. Allow to cool to room temperature. When cooled, the gravy should form a skin, preventing it from boiling through the mash as much in the oven
  8. If you have enough, save some of the gravy for serving from a jug at the table
  9. Make your mash as you normally would (and plenty of it) or try the method I use when cooking mash in the oven (see below)
  10. Peel and chop your potatoes, then put into cold, salted water. Bring to the boil and cook until they break when prodded with a fork. Strain in a colander, and put back in to the warm pan. Mash, then add the cream or milk, season to taste, and whisk.
  11. Finally, fold in the egg; this will add taste, colour, and texture when baked. Season to taste, but don't add butter or any other fats to your mashed potatoes, otherwise they may turn greasy when they go in the oven
  12. Preheat the oven to gas mark 6, 200°C or 400°F
  13. Use a palette knife to cover the top with a thin layer of mashed potato as if making a cottage or shepherd's pie
  14. Sprinkle with grated Cheddar if using, then add the rest of the mash on top. This will prevent the cheese from burning and becoming bitter, as happens when sprinkled on top of the mash. Also, the Cheddar will melt, but stay moist
  15. Decorate with a pattern that puts peaks in the spuds
  16. Pop the pie into the oven for about 55-60 minutes, or until you have a crispy golden brown crust. Rotate 180° halfway through to get an even bake
  17. The inside will be very hot, so be careful when plating. Dish up with baked beans or peas, and buttered bread

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