Bangers and Mash
Bangers and Mash, Rosemary-Style with Sauteed Asparagus
Josh loves Bangers & Mash at Elephant & Castle, so when we were at Central Market and saw English Bangers, I knew I had to try my hand at a dish at home.
I did things a little differently with this dish. I felt like a casserole, so I cut the bangers (English sausages) into thick chunks and cooked them first. Meanwhile, I made some mashed potatoes (trying to leave out the butter and using chicken broth and some herbs instead). I folded in the cooked sausages into the mashed potatoes, and layered it in a baking dish with aged cheddar. Baked it for a bit to melt the cheese and get the tops of the potatoes crisp, then served it with some quick-sauteed lemon-pepper asparagus – amazing.
