Recipe for beef bangers served with a chunky leek and carrot Bubble & Squeak mash

8 beef bangers
4 carrots – peel & slice into ribbons
4 potatoes – peel & cut into cubes (1½ cm)
2 leeks – slice (1cm)
1/8 cabbage – slice thinly
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How to
Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredient as indicated above.

Roast carrots and beef bangers: Place the bangers and carrot ribbons separately (not mixing them together) on a tin foil-lined baking tray with a drizzle of olive oil. Season with salt and pepper, mix only the carrots and arrange in a single layer. Roast for 25 minutes until the carrots are slightly golden and the bangers are golden brown and cooked.

Mashed potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the potato cubes and boil for 15 minutes until soft. Drain, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash with a potato masher.

Leek and cabbage mash: Melt a knob of butter in a pan on medium-high heat. Add the leeks with a pinch of salt and sauté for 5 minutes, until softened and sweet. Add the cabbage and cook for 5 minutes until softened, then add the mashed potatoes and mix through. Season to taste.

Serve the bangers with the leek and cabbage mash and top with the roasted carrot ribbons.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.