Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧

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As for the number of servings that can be served to make Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧 estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can have Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧 using 20 ingredients and 17 steps. Here is how you cook that.

Classic British sausage, mash, and onion gravy made into a pie. Delicious, homely, comfort food; what else can I say? 😸

Ingredients and spices that need to be Prepare to make Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧:

1. 5-6 pork sausages (preferably Cumberland)
2. ⚫
3. ⚫Mash⚫
4. 5-6 large Maris Piper potatoes (or equivalent), cubed
5. As needed milk or cream (preferably cream)
6. 1 egg (beaten)
7. 2 tablespoons Oil for shallow frying
8. 1 1/2-2 grams grated mature Cheddar cheese (optional)
9. to taste sea salt and ground black pepper
10. ⚫
11. ⚫Onion Gravy⚫
12. 1 onion (quartered & sliced)
13. 750 mls (1 1/2 pint) hot water
14. 2 tablespoons Bisto beef gravy granules
15. 2 tablespoons butter
16. 2 tablespoons dry sherry for deglazing
17. 1 tablespoon Worcestershire sauce
18. 1 tablespoon tomato ketchup
19. To taste sea salt and ground black pepper to season
20. 1 beef OXO cube

Steps to make 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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