Bangers and mash with leek and mushrooms

It doesn't get much better than this bangers and mash recipe when you're craving a taste of comfort food! Serve with mustardy mushrooms and leeks for a delicious weeknight family meal

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 1.5 kilogram potatoes
  • 500 gram pork sausages
  • 90 gram butter, chopped
  • 200 gram Portobello mushrooms, sliced
  • 1 leek, trimmed, sliced
  • 2 teaspoon lemon thyme leaves
  • 1 garlic clove, crushed
  • 2 teaspoon Dijon mustard
  • 1/2 cup dry white wine
  • 1/2 cup milk
  • 1/2 cup cream
  • parsley, green vegetables to serve


  • 1
    In a saucepan of boiling, salted water, cook potatoes for 20-25 minutes until tender. Drain.
  • 2
    Heat a frying pan on medium. Cook sausages for 10-12 minutes, turning, until cooked through. Remove from pan.
  • 3
    Using the same pan, melt 25g butter on medium. Sauté mushrooms, leek, thyme and garlic for 4-5 minutes until leek softens. Stir in Dijon, then wine until mixture is smooth and simmer for 2-3 minutes until mushrooms are tender. Return sausages to pan and cook for 1-2 minutes until heated through. Cover and keep warm.
  • 4
    When potatoes are just cool, peel. Push through a fine sieve back into pan.
  • 5
    In a saucepan, heat milk, cream and remaining butter until simmering. Gradually stir into potatoes until very smooth. Season.
  • 6
    Serve sausages on mash, sprinkled with parsley and accompanied with vegetables.