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Lets Prepare Tasty Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§

Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§. . I will guide you to make Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§ for my daughter.

Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§

Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§

You can simply cook Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§ in 20 ingredients and just 17 steps. Here is how you can easily make it.

Ingredients of Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§

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

Tex's Bangers & Mash Pie πŸ·πŸ²πŸ§€πŸ‡¬πŸ‡§ cooking step by step

Step 1 Prep your vegetables.
Step 2 The bangers I'm using are Cumberlands sausages: 72% , and 18% fat; the rest being herbs, spices, water, rusk, and seasoning.
Step 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..
Step 4 Mix all the gravy ingredients in a jug. Don't season until after reduction.
Step 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.
Step 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.
Step 7 Put the sausages in an oven proof pie dish and cover with onion gravy, up to about 1 inch/2Β½ 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.
Step 8 If you have enough, save some of the gravy for serving from a jug at the table.
Step 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).
Step 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..
Step 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.
Step 12 Preheat the oven to gas mark 6, 200Β°C or 400Β°F.
Step 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.
Step 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.
Step 15 Decorate with a pattern that puts peaks in the spuds.
Step 16 Pop the pie into the oven for about 55-60 minutes, or until you have a crispy golden brown crust. Rotate 180Β° halfway through to get an even bake.
Step 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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