Bangers with Pesto Mashed Potatoes




45 mins




  • 800g of Potatoes
  • 1 Garlic Clove
  • 70mls of Hot Milk
  • 20g of Butter
  • 8 Good Quality Sausages
  • ½ Tub of Pestle + Mortar Green Pesto
  • 20g of Grated Parmesan Cheese
  • 1 tbsp. of Chopped Basil Leaves
  • + Salt and Pepper to Taste


Step 1

Preheat the oven to 180°. Peel the potatoes and cut into large chunks. Cook the potatoes in a large saucepan of boiling salted water with a garlic clove for 20 minutes or so until the potatoes are very tender but not falling apart. Grill the sausages according to the instructions on the pack.

Step 2

Drain the potatoes well and return them to the saucepan over a low heat, shaking the pan gently until any remaining water evaporates. Roughly mash the potatoes and the cooked garlic clove.

Step 3

Add the butter and the hot milk to the potatoes. Beat the potatoes, milk and butter with a wooden spoon until fluffy. Season with salt and pepper.

Step 4

Transfer the mashed potatoes into an oven proof dish and swirl in the pesto a tablespoon at a time. Arrange the cooked sausages on the top. Sprinkle Parmesan cheese over the top and bake in the preheated oven for 15 minutes.

Step 5

Allow to cool for a couple of minutes and add the chopped basil and serve.

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