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+ servings

Irish Beer Bangers and Mash

Sue Lau
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Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine British, Irish
Servings 4
Calories 696 kcal


Bangers  and Gravy:

  • 1 pound sausages (Irish banger sausages)
  • 12 ounces Harp lager beer (or other lager beer)
  • 2 large yellow onions slivered
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 21 ounces canned beef stock
  • 2 1/2 tablespoons cornstarch


  • 2 pounds potatoes peeled and chopped
  • 4 tablespoons butter
  • 1/3 cup crème fraiche (or thin sour cream)
  • 2 tablespoons freeze-dried chives
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper


  • In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.
  • Meanwhile, in another nonstick skillet, heat butter and oil and saute onions, thyme and garlic over low heat until caramelized, about 30-35 minutes; keeping the heat low and stirring often.
  • When caramelized, season to taste with salt and pepper.
  • Whisk cornstarch into stock until dissolved; stir into onions and stir over low heat, then bring a boil stirring, until mixture thickens.
  • Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender; remove from heat and drain.
  • Add butter to the hot pan and allow to melt; add drained potatoes and mash; seasoning to taste with salt and pepper, adding in chives, and enough of the creme fraiche until it is as thin as you like.
  • Serve bangers and gravy over mashed potatoes.


From the kitchen of palatablepastime.com


Calories: 696kcalCarbohydrates: 57gProtein: 27gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 1948mgPotassium: 1660mgFiber: 6gSugar: 6gVitamin A: 198IUVitamin C: 51mgCalcium: 97mgIron: 4mg
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