Bangers and Mash Hoagie

When Scouting for Girls challenged us to put all their favourite parts of a bangers and mash plate inside a Yorkshire pudding, we automatically excepted!

Done in 1 hour

Serves 4

Tom Jackson

Dish by Tom Jackson



for the Yorkshire pudding:

140gplain flour



4 tbspsunflower oil (for cooking)

for the mashed potato:

3potatoes (maris piper preferable)

2garlic cloves (crushed)


3 tbspunsalted butter

2 tbsp whole milk

salt and pepper to taste

for the honey roasted veg:

2carrots (cut into rough, non-identical medium size pieces)

2parsnips (cut into rough, non-identical medium size pieces)

2 tbsphoney

1 tbspolive oil

salt and pepper to taste

For the peas:

200gfrozen peas

4mint leaves

2 tbspunsalted butter

foe the gravy:

1beef stock pot or cube

1brown onion (fine dice)

1carrot (fine dice)

1stalk of celery (fine dice)

2cloves of garlic (minced)

1bay leaf


155mlof your favourite beer/ale

2 tbspunsalted butter

1 tbspolive oil (for frying)

salt and pepper to taste

and finally:

200gbramley apple pork sausages

sliced American cheese

1 tspolive oil (for frying)

a handful ofChives (finely chopped)

Eating at a festival is great, but sometimes you just miss that classic comfort food. Scouting for Girls challenged us to make the most classic of classics into awesome festival munch, and this bangers and mash hoagie is exactly what you need to get ready for that last headline act!


For the Yorkshire's: Start by preheating your oven to 220°c (we will turn it down once the yorkies go in), with a loaf tin, and the sunflower oil.

In a measuring jug, whisk together the wet ingredients, and then sieve the flour in and whisk well until the batter is smooth - this batter will be quite thin.

Once your oil is very hot, with extreme care, pour all the batter into the loaf tin, and place back in the oven at 200°c. Cook for 25 to 30 mins, or until the sides have puffed up, and the dough has a dark brown colour to it. Place on a rack to drain off any excess oil.

For the mash: Add your potatoes, garlic and peppercorns to a saucepan of cold water, and bring to the boil. Once boiling, turn down to a simmer and let cook until cooked and almost falling apart. Drain and let steam over the saucepan.

In the same saucepan, add your cooked potatoes, butter and milk, and turn heat onto medium-low. Mix well with a spatula, and use a whisk to smooth out any lumps (if you're a bit ocd like me, use a fine-mesh strainer to smooth any extra bits out) Salt and pepper to taste at this stage!

For the Honey Roasted Veg: In a small baking tray, add your veg, oil, salt and pepper, along with the honey and mix well!

Place in the same preheated oven at 200°c for 15 to 20 mins, giving it a mix halfway through. The veges should be soft, with little crispy bits on the edges.

For the peas: In a small saucepan on medium heat, add your peas, butter and mint. Cook off until ice has melted, and give a stir. Cook for another 3mins, until peas are cooked but still bright. EASY!

For the gravy: Add your onion, carrot and celery, along with a bay lead and a generous pinch of salt, and cook on medium-low until all ingredients are soft, about 10 mins. Add the garlic and cook for 5 mins.

Add your stock jelly, and your water and beer, and simmer for 7 to 10 mins. Turn heat to low and add your butter and stir to emulsify. Taste for salt and pepper.

For the chopped cheese: In a non-stick pan, add your oil, and once hot, add your sausages and cook for 2 mins on medium heat. Once little golden crispy bits appear, organise the meat in a wide strip (the same size as the yorkshire pudding), and place the cheese on top.

Once melted, with a spatula, chop up the cheese into the meat (hence the name) until all combined!

Now we’re ready to assemble!!!!!!!!!!! Use chives to garnish because we all know it needs that pop of green. Cut into portions for the campsite and enjoy before hitting the headline stage!

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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