Bangers and Mash with Onion Gravy

Ingredients

• 8 English or Irish bangers
• 2 lb Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp butter, divided
• 1/2 cup warm milk
• 2 large onions, thinly sliced
• 1 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 1/2 cups frozen peas
• Salt and pepper

Directions

1. 1Boil the potatoes in salted water for 15 to 20 minutes until fork-tender. Drain, mash with 3 tbsp butter and the warm milk, and season to taste. Keep warm.
2. 2While the potatoes cook, brown the bangers in a large skillet over medium-low heat for 15 to 20 minutes, turning often, until cooked through to 160°F (71°C). Remove and keep warm, leaving the drippings in the pan.
3. 3Add the remaining butter and the onions to the pan. Cook over medium heat for 12 to 15 minutes, stirring, until deep golden.
4. 4Sprinkle in the flour and stir for 1 minute. Pour in the broth and Worcestershire, and simmer for 5 minutes until the gravy thickens.
5. 5Cook the peas according to the package. Pile the mash on plates, add the bangers, and spoon over the onion gravy. Serve with peas.

Tip: Cook bangers low and slow. A gentle heat keeps the casings from splitting.