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This Single Serving Bangers and Mash is classic comfort food made just for you! With juicy sausage, rich onion gravy, and the creamiest mashed potatoes, every bite is warm, hearty, and packed with flavor.
Featured Comment
“This was great! I’m 76 and this reminds me of what my grandma used to make!”
– Donna
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one—no leftovers, no waste.
- Big Flavor: Juicy sausage, creamy potatoes, and rich gravy in every bite.
- Everyday Ingredients: Uses simple, easy-to-find pantry staples.
- Comforting & Satisfying: A warm, hearty dish that hits the spot.
This Bangers and Mash recipe is one I come back to again and again because it’s just that good.
The sausage is hearty and satisfying, but it’s the ultra-creamy mashed potatoes – our absolute favorite recipe – that steal the show. Paired with a rich onion gravy that soaks into every bite, this dish is pure comfort on a plate.
If you’re looking for a meal that warms you from the inside out, this is the one to make.
Bangers and Mash is traditionally served with peas, and I love pairing our single serving Minty Peas with it for a fresh pop of flavor. Not a fan of peas? Try it with small batch Sautéed Green Beans, Roasted Broccolini for One, a buttery Cheddar Biscuit, or a slice of warm, crusty French bread. Each one makes a perfect match for this comforting dish.
Ingredients
If you have any ingredients leftover from this easy bangers and mash recipe, check out our Leftover Ingredients Recipe Finder.
For the Mashed Potatoes:
- Yukon Gold Potato: Naturally creamy and buttery, ideal for rich, fluffy mashed potatoes. If you’ve got an extra potato, use it to make single serving Potatoes O’Brien.
- Milk and Heavy Cream: The combo adds a silky texture and richness.
- Garlic: A couple of cloves give a warm, subtle flavor.
For the Sausage:
- Pork Sausage: Traditional choice for bold, hearty flavor. Beef works too if preferred.
- Olive Oil: Helps the sausage brown evenly and adds mild richness.
For the Gravy:
- Onion and Garlic: Builds flavor and depth.
- Flour: Thickens the gravy for a smooth, rich consistency.
- Beef Broth: Adds deep, savory flavor. Stick with beef broth for classic taste.
See recipe card below for a full list of ingredients and measurements.
How To Make Bangers And Mash
These photos and instructions help you visualize how make this single serving bangers and mash recipe. See the recipe card below for ingredient amounts and full recipe instructions.
Make the Mashed Potatoes
- Place the quartered potatoes in a 2-quart saucepan. Add milk, cream, garlic, and ground coriander. The liquid should nearly cover the potatoes—add more milk or cream if needed.
- Bring to a simmer over medium heat. Cook for 15–20 minutes, until the potatoes are fork-tender.
- Drain the potatoes using a colander set over a bowl to catch the garlic-infused cream.
- Return the potatoes and garlic to the pot. Mash with a masher or immersion blender, adding some of the reserved cream until smooth and creamy.
- Stir in butter and olive oil. Season with salt and pepper. Cover and keep warm.
Tip: The garlic will be soft and sweet—mash it into the potatoes for extra flavor.
Brown the Sausage
- Heat olive oil in a 10-inch skillet over medium heat.
- Add the sausage and cook for 3–4 minutes per side, or until browned and cooked through.
- Transfer to a plate and cover to keep warm.
Make the Onion Gravy
- In the same skillet, reduce heat to medium-low. Add butter, onions, garlic, and a pinch of salt. Cook for 3 minutes, stirring often, until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in half the broth, stirring to combine. Add the rest and stir well.
- Simmer for 2 minutes, until the gravy thickens. Season with salt and pepper to taste.
- Return the sausage to the skillet and spoon gravy over the top.
Assemble
- Spoon mashed potatoes onto a plate.
- Top with sausage and pour onion gravy over everything.
Expert Tips
- Choose Quality Sausage: Pork is traditional, but beef works too—just make sure it’s well-seasoned and flavorful.
- Keep Sausage Warm: Cover with foil after cooking to retain heat and moisture while you make the gravy.
- Control Gravy Thickness: Simmer longer for a thicker gravy or stir in more broth for a thinner consistency.
- Prep Ahead: Mashed potatoes and gravy can be made in advance. Reheat gently with a splash of cream or broth to loosen.
Frequently Asked Questions
While pork sausage is traditional, beef or chicken sausage also work well—just choose one that’s flavorful and well-seasoned.
Absolutely! Just scale up the ingredients evenly to serve two.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the mashed potatoes, sausage, and gravy together or in separate compartments if you prefer. Reheat gently in the microwave or on the stovetop, adding a splash of cream or broth to loosen the potatoes and gravy if needed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Bangers and Mash For One or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Bangers And Mash For One
Equipment
Ingredients
For the Mashed Potatoes
- 2 medium Yukon gold potatoes -scrubbed, quartered, and unpeeled (between 6-7 ounces total).
- ½ cup milk
- ½ cup heavy cream
- 2 cloves garlic -smashed
- ¼ teaspoon ground coriander
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Sausage
- ½ tablespoon olive oil
- 1 thick pork sausage
For the Gravy
- 1 tablespoon salted butter
- ½ medium onion -thinly sliced (4.5 oz)
- 1 clove garlic -minced
- ⅛ teaspoon kosher salt
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- black pepper, to taste (optional)
Instructions
Make the Mashed Potatoes
- Place the quartered potatoes in a 2-quart saucepan. Add milk, cream, garlic, and ground coriander. The liquid should nearly cover the potatoes—add more milk or cream if needed.
- Bring to a simmer over medium heat. Cook for 15–20 minutes, until the potatoes are fork-tender.
- Drain the potatoes using a colander set over a bowl to catch the garlic-infused cream.
- Return the potatoes and garlic to the pot. Mash with a masher or immersion blender, adding some of the reserved cream until smooth and creamy.
- Stir in butter and olive oil. Season with salt and pepper. Cover and keep warm.
Brown the Sausage
- Heat olive oil in a 10-inch skillet over medium heat.
- Add the sausage and cook for 3–4 minutes per side, or until browned and cooked through.
- Transfer to a plate and cover to keep warm.
Make the Gravy
- In the same skillet, reduce heat to medium-low. Add butter, onions, garlic, and a pinch of salt. Cook for 3 minutes, stirring often, until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in half the broth, stirring to combine. Add the rest and stir well.
- Simmer for 2 minutes, until the gravy thickens. Season with salt and pepper to taste.
- Return the sausage to the skillet and spoon gravy over the top.
Assemble
- Spoon mashed potatoes onto a plate.
- Top with sausage and pour onion gravy over everything.
Notes
- Choose Quality Sausage: Pork is traditional, but beef works too—just make sure it’s well-seasoned and flavorful.
- Keep Sausage Warm: Cover with foil after cooking to retain heat and moisture while you make the gravy.
- Control Gravy Thickness: Simmer longer for a thicker gravy or stir in more broth for a thinner consistency.
- Prep Ahead: Mashed potatoes and gravy can be made in advance. Reheat gently with a splash of cream or broth to loosen.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joanie, great recipe and very authentic. Kathy and I spent a couple of weeks touring England. And most evenings we would have bangers and mash eating at local pubs. It was a standard. I had forgotten how they would cream their potatoes not just mash them like we do here. Anyone who wants a taste of real English Pub cuisine, follow this recipe and make sure to make your potatoes creamy and a side of peas is a must.
Thank you so much! I’m delighted to hear that this recipe brought back memories of your travels through England. Creamy potatoes and that classic side of peas really do make all the difference for that authentic pub feel! So glad you enjoyed it!
Great recipe and I will make several more times. My local butcher makes their own sausage an added plus. Thanks for your recipes
I’m so glad you enjoyed it, and using your butcher’s homemade sausage sounds fantastic!
Great recipe have had this at an Irish restaurant in Weston Mo. Glad to see it and it tasted great.
Love your recipes, Joanie. Question: breakfast sausage? Italian sausage? Kielbasa? Plain ground pork?
Thank you so much! For the best results, traditional English or Irish sausages are ideal if you can find them. However, if those aren’t available, mild Italian sausage, or even kielbasa will work nicely and keep the flavors close to classic bangers and mash. Just use what’s easiest to find—enjoy!
This was great! I’m 76 and this reminds me of what my grandma used to make!
I also would like to think you for offering recipes for one. You’re the brst
Great recipe.
Thank you!