Nothing beats a hearty, classic meal like Bangers and Mash. It’s a meat and three veg combo we’re confident will be loved by the whole family. While we don’t like messing with the classics too often, we have opted for sweet potato mash over regular and it’s an absolute winner! Each soft, sweet bite of mash marries perfectly with a bite of the fragrant onion and is freshened up by the hint of parsley and crunch of green beans.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
lamb, garlic & rosemary sausages
To prepare the ingredients, peel and cube the sweet potato. Finely chop the parsley and finely slice the brown onion and green beans.
Place the sweet potato in a large saucepan and cover with water. Bring to the boil and cook for 10-15 minutes or until tender. Drain. Return to the pan and mash with a dash of olive oil and salt and pepper using a potato masher. Stir through the parsley.
Meanwhile, heat the olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 10-15 minutes or until softened and caramelised. Add the green beans and cook for a further 2 minutes or until softened. Remove from the pan, cover with foil and set aside.
Place the same frying pan back over a medium-high heat. Add the lamb, garlic & rosemary sausages and cook, turning occasionally, for 10-12 minutes or until cooked through. Transfer to a paper towel lined plate to drain.
To serve, divide the sweet potato mash between plates. Top with the sausages and onion and bean mixture.