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Classic Bangers & Parmesan Mash

Classic Bangers & Parmesan Mash

with Onion Gravy & Garlic Veggies

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This is a classic meal but not like you know it! Try our new pork sausages, they're packed with homestyle flavour and are so easy to cook. On the side, the standard mash gets an upgrade with Parmesan cheese, and we help you whip up a tasty onion gravy to take it to the next level. Dinner comes together with a bang!

Allergens:MilkGlutenSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 unit

potatoes

1 bag

green beans

2 unit

carrot

1 unit

onion

2 clove

garlic

1 bunch

parsley

1 block

Parmesan cheese

(ContainsMilk)

2 tub

caramelised onion chutney

1 cube

beef-style stock powder

1 packet

classic pork sausages

(ContainsGluten, Sulphites)

Not included in your delivery

olive oil

4 tbs

milk

(ContainsMilk)

½ tsp

salt

80 g

butter

(ContainsMilk)

1 tsp

plain flour

(ContainsGluten)

⅔ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
Fat58.4 g
of which saturates29.4 g
Carbohydrate47.9 g
of which sugars13.3 g
Dietary Fibre0 g
Protein36.4 g
Cholesterol0 mg
Sodium1960 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Grater
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Slice the carrot (unpeeled) into thin batons. Thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the parsley.

2

In a large frying pan, heat a small drizzle of olive oil over a medium heat. Add the classic pork sausages and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate.

3

While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 8 minutes of cook time, add the carrot to a colander and place on top of the saucepan. Cover with a lid to steam. In the last 5 minutes of cook time, add the green beans to the colander, cover and steam until tender. Transfer the carrot and beans to a medium bowl and cover to keep warm. Drain the potato, return to the saucepan and cover to keep warm.

4

Return the frying pan to a medium heat with a drizzle of olive oil if needed. Add the onion and a pinch of salt and cook, stirring, until soft, 4-5 minutes. Add the plain flour and stir to coat. Add the water, caramelised onion chutney and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes. Add a splash more water if the gravy is too thick. TIP: Scrape any bits of sausage from the bottom of the pan, these add to the flavour!

5

While the onion is cooking, add the milk, salt and 1/2 the butter to the potato in the saucepan. Mash with a potato masher or fork until smooth. Stir in the grated Parmesan cheese. In a medium microwavable bowl, place the garlic and remaining butter. Microwave, in 30-second bursts, until melted. Add the parsley, steamed beans and carrot to the garlic butter with a pinch of salt and pepper. Toss to coat.

6

Divide the sausages, Parmesan mash and garlic veggies between plates. Serve with the onion gravy.