Bangers & Vegetable Mash Pie

       
• 1 kg potatoes cut into chunks
       
• 250 ml cabbage shredded
       
• 50 ml milk
       
• 60 g butter
       
• 3 ml salt for seasoning
       
• 3 ml pepper for seasoning
       
• 12 baby onions
       
• 12 pork bangers
       
• 45 ml oil
       
• 3-4 carrots thickly sliced
       
• 250 g mushrooms halved
       
• 20 ml thyme chopped (OR 5 ml dried thyme)
       
• 1 packet Royco® Spare Rib Marinade
       
• 1 packet Royco® Brown Onion Gravy

       
• Preheat the oven to 180°C.
       
• Boil the potatoes until soft, then add the cabbage to the pot and simmer for 2 minutes. Drain potatoes and cabbage then place back in the pot on the heat. Add the butter and milk, mash until smooth. Season and set aside.
       
• Place baby onions in a pot of cold water and bring to the boil. Simmer for 2 minutes, then drain.
       
• Brown bangers in a little oil, then place in an oven proof dish.
       
• In the same pan, brown the onions and carrots in a little more oil and add to the bangers.
       
• Then fry the mushrooms and thyme in a little more oil. Add 600 ml water to the pan and bring to the boil.
       
• Add the contents of the packets of Royco® Spare Rib Marinade and the Royco® Brown Onion Gravy. Then remove from the heat and whisk for 1 minute.
       
• Pour sauce over the bangers and vegetables.
       
• Top with the cabbage mash by spooning it over in even dollops to prevent the sauce from oozing.
       
• Bake in the oven, covered with foil for 30 minutes, then uncovered for 10 minutes.

This dish can be made as far as step 8, a day in advance.