Bangers N Mash


This recipe is simple yet oh so satisfying. You can’t beat mashed potatoes and gravy, can you? I am really excited to share this gravy recipe since it is not only gluten and dairy free, but it is made without using any type of paleo flour at all. My digestive system doesn’t agree with almond flour and I try to avoid using almonds in general. Why’s that? Their sustainability is not so great and they are being so overused these days (if you haven’t looked into more information on the California almond industry, I recommend it if you like to learn). I also tend to not feel great from coconut flour either, but I know some people are fine with it. For the sake of this recipe, I wanted a gravy that was strictly based on veggies and broth. Voila! I recommend making extra gravy and keeping it around to  add to meals during the week or freeze it for future use. 


Bangers N Mash
Prep time
Cook time
Total time
A simple healthy recipe that is gluten free, paleo and Whole30 compliant
Recipe type: Dinner
Serves: serves 4
  • Gravy:
  • ¼ tsp coconut oil
  • 1 ½ cup yellow onion
  • 3 ribs celery
  • 3 each garlic
  • 2 cups potatoes
  • ½ tsp salt
  • 1 pinch black pepper
  • 1 ½ Tbl fresh sage
  • ½ tsp dry sage
  • ¾ tsp dry thyme
  • 18 oz broth
  • 1 Tbl coconut aminos
  • 2 Tbl coconut milk
  • Mash:
  • 2 lb white sweet potatoes or white potatoes
  • 1 cup broth, warmed
  • 2 -3 Tbl ghee
  • ½ tsp salt
  • ½ cup coconut milk, optional
  • Bangers:
  • 8 sausages of choice (make sure compliant if doing a Whle30)
  • 1 tsp ghee
  1. Gravy:
  2. In a medium pot, heat coconut oil pver medium heat.
  3. Add the onion and sweat until softened, then add the celery and garlic, sauté 5 minutes.
  4. Add the potato, salt, pepper, herbs and stir together, then add the broth.
  5. Cover and simmer until potatoes are soft.
  6. Remove from heat, add the aminos and coconut milk.
  7. Use an immersion blender to puree, or transfer carefully to a blender and puree.
  8. Mash:
  9. Chop potatoes into 2 inch chunks, put in a pot and cover with water (peeled or unpeeled, your choice).
  10. Bring to a boil and simmer until soft. Strain, then place in mixing bowl. Whisk in broth slowly, then add ghee and salt. Add coconut milk if using for extra creaminess. Adjust seasoning as needed.
  11. Bangers:
  12. Heat a large skillet over medium high heat, add the ghee.
  13. When pan is hot, add the sausages. Sear until nice and brown on one side, then flip and sear second side. Reduce heat, cover pan with a lid and finish cooking sausages to an internal temp of 165.





Bangers N Mash was last modified: February 13th, 2018 by grace

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