Bangers and mash, shallot gravy, and peas and spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bangers and mash, shallot gravy, and peas and spinach

Bangers and mash, shallot gravy, and peas and spinach

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 620 Calories/Serving

35–50 Minutes

We pair pork sausages and mashed potatoes, a British pub favorite, with a rich mushroom-shallot gravy and a side of peas.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic red or gold new potatoes
  • 1 cup chicken broth
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 2 or 3 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 1 cup organic peas
  • 3 ounces organic baby spinach or other leafy greens
  • Sunbasket mushroom gravy blend (arrowroot powder - porcini powder - onion powder - granulated garlic)
  • 2 tablespoons fried shallots

Nutrition per serving

Calories 620, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 980mg (43% DV), Total Carb. 63g (23% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the mashed potatoes

  • Scrub or peel the potatoes. Cut the potatoes into quarters.
  • Measure ¼ cup [½ cup] chicken broth; set aside the rest for the gravy.
In a medium [large] sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes, return to the pot, and stir in ¼ cup [½ cup] chicken broth and 1 tablespoon [2 TBL] butter (from your pantry), if using. With the back of a spoon or a masher, coarsely mash the potatoes. Season to taste with salt and pepper. Cover and keep warm.
While the potatoes cook, prepare the sausages.


Prep and cook the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.
While the sausages cook, prepare the shallots, garlic, and lemon.


Prep and cook the vegetables

  • Peel and thinly slice enough shallots to measure ½ cup [1 cup]; measure 2 tablespoons [¼ cup] sliced shallots and finely chop for the peas. Set aside the remaining sliced shallots for the gravy.
  • Finely chop, press, or grate the garlic. Divide into two equal portions, one for the the peas and one for the gravy.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]
In the same pan used for the sausages, add the finely chopped shallots, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in half the garlic and cook until fragrant, about 30 seconds. Stir in the peas, lemon zest, and 2 tablespoons [¼ cup] water and cook until warmed through, 1 to 2 minutes.
Working in batches if needed, stir in the spinach and 1 tablespoon [2 TBL] lemon juice, season with salt and pepper, and cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a large bowl. Wipe out the pan.


Make the shallot gravy

  • In a small bowl, using a fork or whisk, mix together the mushroom gravy blend and remaining chicken broth.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Stir in the thinly sliced shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Stir the gravy blend mixture to recombine, then add the mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook until thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the sausages, mashed potatoes, peas, and spinach to individual plates. Top the sausages and potatoes with the gravy. Garnish the peas and spinach with the fried shallots and serve.
Kids Can!
  • Measure the chopped shallots.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Mix the gravy blend and chicken broth.
  • Garnish with the fried shallots.