How to make the best mushy pea gravy
If you’ve never heard of mushy pea gravy before, you might be raising an eyebrow right now. I get it—it sounds a bit unusual. But trust me, it’s absolutely delicious and a brilliant way to enjoy a low-fat, budget-friendly sauce with your meals.
This recipe is perfect for anyone looking to save money while still enjoying hearty, comforting food. It’s made with simple store cupboard ingredients, so you probably already have most of what you need in your kitchen. Plus, it’s completely free on many popular weight loss plans, making it a great choice for healthy eating.
What is mushy pea gravy?
Mushy pea gravy is exactly what it sounds like—a rich, savoury sauce made from mushy peas. You blend the peas with stock cubes, tomato puree, and herbs to create a thick, flavourful gravy. It’s naturally low in fat because it doesn’t rely on butter or meat drippings like traditional gravies.
The best part? You can customise the thickness to suit your taste. Whether you like a thick sauce that clings to your chips or a thinner gravy for pouring over a roast, this recipe has you covered.
Why this recipe is a winner
Cooking for a family can be expensive, and finding meals that are cheap, healthy, and tasty is always a priority. This mushy pea gravy ticks all the boxes:
Versatile: It reheats beautifully, so you can make a big batch and freeze some for later.
Budget-Friendly: The main ingredient—mushy peas—costs pennies, and even the cheapest supermarket brand works perfectly.
Quick and Easy: You don’t need any fancy equipment. A basic blender or even a hand whisk will do the job.
Healthy: It’s low in fat and packed with nutrients, making it a guilt-free addition to your meals.
A Quick History of Mushy Peas
Mushy peas are a true British classic, especially in Northern England. Traditionally served with fish and chips, they’re made from marrowfat peas—mature peas that are dried and then soaked overnight before being cooked into a soft, thick paste.
This old-fashioned way of preparing peas has stood the test of time, and for good reason. Not only are mushy peas delicious, but they’re also incredibly nutritious.
Health benefits of marrowfat peas
Marrowfat peas are a fantastic addition to your diet. Here’s why:
- High in Protein: They’re an excellent source of plant-based protein, which helps repair muscles and keeps you feeling full.
- Rich in Fibre: Fibre is essential for good digestion and heart health.
- Packed with Nutrients: They contain vitamins and minerals that support overall well-being.
By using a whole tin of mushy peas in this recipe, you’re sneaking an extra portion of vegetables into your meal—a win if you’ve got fussy eaters at home!
You can read more about the amazing health benefits of peas on BBC Good Food.
Ingredients for Mushy Pea Gravy
You only need a handful of cheap ingredients to make this recipe. Here is your shopping list:
- 1 tin of mushy peas: Any brand will do. Even the cheapest supermarket own-brand works perfectly.
- 1 tablespoon of tomato puree: This adds a nice depth of flavour and a hint of sweetness.
- 3 to 4 Oxo cubes: Choose a flavour that complements your meal—chicken, lamb, or vegetable all work well.
- Dried herbs: Garlic powder, rosemary, thyme, or sage work well. Pick the ones that suit the meat you are serving.
- Water: To adjust the consistency to your liking.
- Gravy browning: A few drops of something like Sarsons gravy browning will give your sauce a lovely rich colour.
How to Make Mushy Pea Gravy
This recipe is quick and easy, taking less than 10 minutes from start to finish.
Step 1: Blend the Base Ingredients
Open your tin of mushy peas and pour them into a blender. Add the tomato puree, stock cubes, and a sprinkle of your chosen herbs. Add a small splash of water to help the blender along.
Step 2: Blend Until Smooth
Blend the mixture until it’s completely smooth. If you don’t have a blender, you can push the peas through a sieve and mix vigorously, but a blender will give you the best texture.
Step 3: Adjust the Colour
At this stage, your mixture might look a bit green. Don’t worry! Add a few drops of gravy browning and stir it in. The colour will transform into a rich, appetising brown.
Step 4: Heat and Serve
Pour the blended mixture into a saucepan and place it over medium heat. Gradually add more water until the gravy reaches your desired thickness. Let it bubble gently for a few minutes until it’s piping hot. Serve immediately!
Variations to Try
Once you’ve mastered the basic recipe, you can experiment with different flavours:
Minty Mushy Pea Gravy: Add a spoonful of mint sauce to the blender for a fresh, flavourful twist that pairs beautifully with roast lamb.
Spicy Mushy Pea Gravy: Add a pinch of chilli flakes or a dash of hot sauce for a bit of heat. Perfect for pouring over potato wedges.
Vegan-Friendly Version: Use vegetable stock cubes instead of meat-based ones, and ensure your gravy browning is vegan. This version is great for topping a vegan roast or vegetable pie.
What to Serve with Mushy Pea Gravy
This versatile sauce works with so many dishes. Here are a few ideas:
Chips: Use it as a dipping sauce for a simple, satisfying snack.
Sunday Roast: Pour it over your roast dinner, letting it soak into the Yorkshire puddings and roast potatoes.
Bangers and Mash: The thick texture clings perfectly to sausages and mashed potatoes.
Frequently Asked Questions (FAQ)
Does it actually taste like peas?
Not really! The stock cubes, tomato puree, and herbs overpower the pea flavour, leaving you with a rich, savoury gravy. The peas mainly provide the thick texture.
Can I freeze the mushy pea gravy?
Yes! Let the gravy cool completely, then transfer it to a freezer-safe container. It will keep for up to three months. Defrost in the fridge overnight and reheat gently, adding a splash of water if needed.
What if I cannot find gravy browning?
If you don’t have gravy browning, try a splash of dark soy sauce or a small spoonful of Marmite. Just be cautious, as these can add extra saltiness.
Can I use garden peas instead?
You can, but the texture won’t be quite the same. Marrowfat peas are starchier, which gives the gravy its thickness. If you use garden peas, you might need to add less water or a bit of cornflour to thicken it.
Will you make mushy pea gravy?
Cooking doesn’t have to be expensive or complicated. This mushy pea gravy recipe is proof that you can create something delicious, healthy, and budget-friendly with just a few simple ingredients. Whether you’re serving it with a roast, sausages, or chips, it’s sure to become a family favourite.
Why not give it a go this weekend? I’d love to hear how it turns out—let me know in the comments below!
