Caramelised shallot mash

Caramelised shallot mash

  • serves 8
  • A little effort

Sticky-sweet shallots are one of our top sides this season, the perfect partner to bangers and creamy mash potato.



  • butter  50g
  • shallots 6, thinly sliced
  • thyme 2 sprigs
  • golden caster sugar ½ tbsp
  • Maris Piper potatoes 2kg
  • milk 200ml


  • Step 1

    Melt a knob of butter in a pan and add 6 thinly sliced shallots and 2 sprigs of thyme. Cook over a low heat until soft and golden. Add ½ tbsp golden caster sugar and cook for 5 minutes more until light brown.

  • Step 2

    Meanwhile, boil 2kg of peeled and quartered maris piper potatoes for 15 minutes or until soft, then drain. Gently heat 200ml milk and 25g butter in a small pan. Mash until smooth, then stir in the warm buttery milk and season well.

    Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve.