Bangers & Pea Mash

Bangers and mash- the easiest dinner in the world and it goes right every time. Even the worst cook can absolutely smash this one… And any truly British person will love it!

I’ve given this classic a little veggie twist… Rosemary and red onion bangers by the one and only Linda McCartney, with pea mash, steamed tenderstem broccoli and onion gravy.


It’s not the most visually pleasing, but the taste is so hearty and good that nobody will care about how it looks once they tuck in.

Ingredients (to serve 3)
6-8 potatoes, peeled and quartered
2 white onions, sliced
2 red onions, peeled and quartered
Vegetable oil for frying
A squeeze of agave nectar
1 bell pepper, deseeded and cut into 8 squares (quarter, then halve each quarter)
9 Linda McCartney Rosemary & Red Onion Vegan Sausages
500ml Boullion stock
500ml Bisto gravy
250g frozen peas
Spoonful of dairy free butter
Handful of tenderstem broccoli


OK, so start with the tatties. Get them boiling on the hob. Chop them quite small to minimise cooking time.

Now place the quartered red onions and the pepper into a roasting tray with the sausages and whack in the oven at about 180C.

Add 2 onions, sliced, to another pan. Fry in a teaspoon of veg oil, and a squeeze of agave nectar. Leave to fry until onions are nicely caramelised.

Check the potatoes. Probably still cooking (ie not soft when poked with a fork), so give them a little nudge in the pan then leave then simmering for a bit longer.

Once the onions are golden, add 500ml of boullion stock and 500 ml of bisto gravy (I used bisto original granules). You can use whatever stock you like, but I just like the taste of this mix! You could also make your own gravy stock if you’re not lazy like me!

Leave gravy to simmer on extremely low heat, leaving lid on pan to keep it warm.

Give the sausages and roasting onion/pepper a little rustle, then return to the oven.

The potatoes should now be pretty much done. Add a LOAD of peas and continue to boil for 2 minutes.

Drain potato/pea combo. Add a spoonful of pure butter then put lid on pan. Leave until the butter melts.

Now steam your tenderstem broccoli for 5 minutes.

The butter should melt whilst waiting for the broccoli. When it does, mash the pea/potato/butter to within an inch of its life, or to desired creaminess. Add more butter if required.

Turn heat up on gravy to get it steamin

Remove sausages from oven.

Serve broccoli on hot plate, followed by mash, followed by the sausages and gravy on top.

Bon appetit!


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