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bangers and mash

Bangers and (Turnip-Potato) Mash

Add a little extra to your mash by mixing in turnips to turn this Britsh classic into a no-extra-side-dish-needed meal.


for the mash:

  • 2 large turnips cubed
  • 1 1/2 lb Russet potatoes peeled and cubed
  • 1 tablespoon butter
  • 1/4 cup milk
  • sea salt
  • freshly ground black pepper

for the onion gravy:

  • 1 1/2 tablespoons butter
  • 1 large onion diced
  • 1/4 cup flour
  • 1 1/2 cup beef stock
  • minced thyme optional
  • salt
  • freshly ground black pepper

6-8 Irish bangers


    for the turnips:

    • Bring the turnips and potatoes to a rolling boil. Continue to boil until both are fork-tender. Drain. Add remaining ingredients and mash until desired smoothness is obtained. Cover and keep warm as needed.

    for the gravy:

    • Melt the butter in a large skillet. Saute the onion until well caramelized but not burnt, about 10 minutes. Add the flour. Stir. Cook 1 minute. Add the stock and cook, stirring occasionally, until thickened.

    for the sausage:

    • Prepare according to package instructions.

    to serve:

    • Place 2 bangers on top of a mound of turnip-potato mash. Spoon gravy on top. Serve immediately.