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ALL OF THE BEANS.
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Bangers and Mash with Bush’s® Bluey Baked Beans
This twist on a traditional British meal of sausages (bangers) and mashed potatoes (mash) is served with peas and carrots and Bush’s® Bluey Baked Beans. For a little extra flair, use a shaped veggie cutter to make the carrot coins into stars or flowers!
- Prep Time
15 Mins
- Cook Time
25 Mins
- Serves
2
Ingredients
- 2 small russet potatoes, peeled and cut into cubes
- 1/4 cup whole milk
- 2 Tbsp unsalted butter
- 1 tsp kosher salt
- 1 Tbsp olive oil
- 2 links chicken sausages, cut into coins
- 2 carrots, peeled and cut into coins
- 1 cup thawed frozen peas
- 1 can (15.8 oz) Bush’s® Bluey Baked Beans, warmed
Cooking Instructions
- 1BOIL
Combine potatoes and cold water in a medium pot and bring water to a boil. Lower heat and simmer potatoes until tender, 14-15 minutes.
- 2MASH
Drain potatoes and return them to the pot. Add milk, butter, and salt. With a potato masher, mash potatoes until smooth and creamy. Set aside.
- 3BROWN
Heat olive oil in a medium saucepan over medium heat. Add sausages and cook until browned on all sides, 3-4 minutes.
- 4COOK
Add carrots and peas and cook until carrots are crisp tender, 3-4 minutes.
- 5SERVE
Serve mashed potatoes and sausage and vegetables with warmed baked beans.