Classic Bangers & Mash

Ingredients

• Shallots

  Raw

  1 shallot (medium) or 43g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Russet potatoes

  Flesh and skin, raw

  2 Potato medium or 426g

• Butter

  Unsalted

  1 ¹³⁄₁₆ tbsp or 26g

• Cheddar cheese

  2 oz or 57g

• Almond milk

  Plain

  ½ cup or 120g

• Italian sausage

  Pork, raw

  4 link, 5/lb or 364g

• Gold Demi Glaze

  Beef - Meijer

  ⅓ oz or 9g

• Peas

  Edible-podded, frozen, unprepared

  ⅝ package (10 oz) or 170g

Directions

1. Preheat oven to 375 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Peel and halve shallot. Slice into thin strips (julienne). Cut tomatoes into 1"-thick rounds (about 3 per tomato). Peel potatoes and cut into 1” dice.
2. Place a colander in the sink. Place potatoes in a small pot, cover with lightly salted water, and bring to a boil. Reduce to a simmer and cook until tender, about 14-16 minutes. Drain in colander and return to pot with half the butter, shredded cheddar cheese, and half the milk. Mash with potato masher or fork and add remaining milk 1 Tbsp. at a time until desired consistency is reached. Season to taste with salt and pepper. Remove to a bowl, cover and set aside, and rinse out pot to make peas.
3. While potatoes cook, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and sausages to pan and brown on two sides, about 5 minutes total. Transfer to prepared baking sheet and roast for 15 minutes, or until a minimum internal temperature of 165 degrees is reached. Set aside.
4. Return pan used to sear sausages to high heat (no need to clean). Add tomato rounds to pan and sear 1-2 minutes on each side, or until slightly charred. Transfer to a plate and set aside. Add shallots to pan and cook until soft, about 2-3 minutes. Add demi-glace base and ½ cup water and stir to incorporate. Cook until thickened to a pan gravy consistency, about 2-3 minutes. Set aside.
5. Place peas, 2 Tbsp. water, and remaining butter in small pot used for potatoes over medium-high heat. Cook until warmed through, about 2-3 minutes. Season to taste with salt and pepper.
6. Place a mound of cheddar mash on a plate and top with shallot gravy. Arrange tomatoes on one side of mash and peas on opposite side. Arrange sausages on top of mash and serve.