Bangers and Mash Stew

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Bangers and mash is classic pub grub popular in England and Ireland. It’s a super easy dish that marries delicious pork sausage with creamy mash potatoes. This union is bound together by a rich onion gravy. I always like to take classic recipes and put my spin on them. With St. Patrick’s Day just a few days away, I think bangers and mash turned into a stew sounds too good to pass up.  This recipe makes a comforting dish packed with tons of flavor.  Bangers and mash stew is an easy throw-together meal perfect for a St. Patrick’s Day feast.

Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!


Bangers and Mash Stew
Makes 6 servings

4 slices thick-cut bacon, cut into ½-inch thick pieces
6 bratwurst sausages links
5 tablespoons unsalted butter
3 parsnips, peeled and cut into ½-inch chunks
3 carrots, peeled and cut into ½-inch chunks
1 large onion, cut into 1-inch chunks
2 garlic cloves, minced
Kosher salt
Coarse-ground pepper
¾ cup stout beer
⅓ cup unbleached all-purpose flour
6 cups chicken broth
1 teaspoon Worcestershire sauce
1 bay leaf
1 sprig thyme
1 (10-ounce) bag frozen cut green beans
Garlic Smashed Potatoes, recipe follows
Chopped fresh Italian parsley, for garnish

Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 7 minutes. Drain bacon on paper-towel lined plate. Reserve 2 tablespoons bacon fat in the pot. Add the sausages and cook, until browned on all sides, about 5 minutes. (The sausages will not be fully cooked). Remove the sausages from the pot and cool. When the sausages are cool enough to handle, cut them into 1-inch pieces. Set aside until ready to use.

Reduce the heat to medium and add the butter to the Dutch oven. Once the butter is melted, add the parsnips, carrots, and onion to the pot. Cook the vegetables until tender, about 3 minutes. Stir in the garlic and cook 1 additional minute. Season with salt and pepper. Add the stout and cook until reduced, about 1 minute, scraping the bottom of pot with a wooden spoon to release the brown bits. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth, Worcestershire sauce, bay leaf, and thyme sprig. Reduce the heat to medium-low, Cover the pot, and simmer the stew over for 10 minutes, stirring occasionally

Add the sausages and green beans and continue to simmer for an additional 20 minutes, stirring occasionally. Stir in the bacon and season to taste with salt and pepper. Remove the bay leaf and thyme sprig. Serve the stew over mashed potatoes and garnish with chopped parsley.

Garlic Smashed Potatoes
1½ pounds Yukon Gold potatoes, peeled and quarter
½ teaspoon salt
½ cup heavy cream
3 tablespoons unsalted butter
Kosher salt
Coarse-ground pepper

Place the potatoes in a medium saucepan and cover with at least 1-inch cold water. Add ½ teaspoon salt and turn the heat to high. Bring the water to a boil, reduce the heat to medium, and simmer until soft, about 20 minutes. A fork should go through the potatoes without any resistance.

Meanwhile, melt the butter over low heat in small saucepan with the cream.

Drain the potatoes and place back in the hot pot. Use a potato masher to smash the potatoes until almost smooth, keeping a few small lumps for texture. Mix in the cream mixture until just blended. Do not over mix or the potatoes will become gummy. Season to taste with salt and pepper.

 

 

 

 

 

 

 

 

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