How to make the best mushy pea gravy
Have you ever heard of mushy pea gravy? If you have not, you might be pulling a face right now. I know it sounds a bit strange. However, I promise it is incredibly tasty. It is also a brilliant way to enjoy a low-fat sauce with your dinner.
This recipe is perfect for anyone looking to save money on their food shop. It uses basic store cupboard ingredients. You probably already have most of them sitting in your kitchen. It is 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 a simple, budget-friendly sauce made primarily from a tin of mushy peas. You blend the peas with stock cubes, tomato puree, and a few herbs to create a rich and thick gravy.
Because the base is made of peas rather than meat fat or butter, it is naturally low in fat. You can make it as thick or as runny as you like. If you are someone who loves a really thick sauce that coats your chips perfectly, this recipe will be right up your street.
Why this recipe is a winner
Cooking for a family can be expensive. Finding meals that are cheap, healthy, and tasty is a top priority for many of us. This gravy ticks all those boxes. It is a fantastic addition to healthy meals on a budget.
The main ingredient costs pennies. You do not need any fancy equipment, just a basic blender or a hand whisk if you do not mind a bit of texture. It also reheats beautifully, meaning you can make a big batch and freeze some for later.
A quick history of the humble mushy pea
Mushy peas are a true British classic. They originated in the United Kingdom, specifically in Northern England. For generations, they have been the perfect partner for traditional fish and chips.
They are made from marrowfat peas. These are mature peas that have been allowed to dry out in the field. To make them “mushy”, they are soaked overnight in water with a little baking soda, then simmered until they break down into a soft, thick paste. It is a very old-fashioned way of preserving and eating vegetables, but it is just as popular today.
Health benefits of marrowfat peas
Adding marrowfat peas to your diet is a very smart move. They are packed with nutrients that help keep your body working well.
First, they are an excellent source of plant-based protein. Protein is essential for repairing muscles and keeping you feeling full. They are also full of dietary fibre. Fibre is great for your digestion and helps to keep your heart healthy. You can read more about the amazing health benefits of peas on BBC Good Food.
Because this gravy uses a whole tin of peas, you are sneaking a good portion of vegetables into your meal. This is especially helpful if you have fussy eaters at home who normally refuse to eat their greens.
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: You can use whatever flavour matches your meal. Chicken and lamb are a great combination for a meaty taste.
- Dried herbs: Garlic powder, rosemary, thyme, or sage work well. Pick the ones that suit the meat you are serving.
- Water: To thin the sauce to your preferred consistency.
- Gravy browning: A few drops of something like Sarsons gravy browning will give your sauce a lovely rich colour.
Step-by-step instructions
Making the mushy pea gravy is simple. It takes less than ten minutes from start to finish.
Step 1: Blend the base ingredients
Open your tin of mushy peas and pour them straight into your blender. Add the tomato puree, your chosen Oxo cubes, and a good sprinkle of your favourite dried herbs. Add a small splash of water to help the blades move.
Step 2: Whizz it until smooth
Turn your blender on and blend everything together until it is completely smooth. If you do not have a blender, you can push the peas through a sieve and mix vigorously, but a blender gives the best silky texture.
Step 3: Fix the colour
At this stage, your mixture will probably look like thick green slime. Do not panic! This is where the gravy browning comes in. Add a few drops and stir it through. The green colour will magically transform into a rich, deep brown.
Step 4: Heat and serve
Pour the blended mixture into a small saucepan. Place it over a medium heat on the stove. Slowly stir in more water until the mushy pea gravy reaches the exact thickness you like. Let it bubble away gently for a few minutes until it is piping hot. Serve immediately!
Variations to try
Once you have mastered the basic mushy pea gravy recipe, you can easily change things. Here are a few variations to try:
Make it spicy
If you like a bit of heat, add a pinch of chilli flakes or a dash of hot sauce into the blender. This spicy version is fantastic poured over a huge plate of homemade potato wedges.
Make it vegan
To make a vegan version, simply swap the meat Oxo cubes for vegetable stock cubes. Make sure your gravy browning is suitable for vegans too. This makes a great topping for a vegan roast dinner or a vegetable pie.
Minty mushy pea gravy
Peas and mint are a popular combination. Try adding a small spoonful of mint sauce to the blender. This creates a brilliant, flavourful sauce that goes perfectly with roast lamb.
What to serve with your mushy pea gravy
This versatile sauce goes with almost anything. It is brilliant poured over a traditional Sunday roast, soaking into the Yorkshire puddings and roast potatoes.
It is also amazing with bangers and mash. The thick texture clings to the sausages beautifully. If you love a simple bowl of chips, try using this gravy as a dipping sauce. Because it is so low in fat, you can enjoy a massive portion without any guilt.
Frequently Asked Questions (FAQ)
Does it actually taste like peas?
Not really! The stock cubes, tomato puree, and herbs completely overpower the pea flavour. It ends up tasting like a very rich, savoury meat gravy. The peas are just there to provide the thick texture.
Can I freeze the mushy pea gravy?
Yes, you certainly can. Let the gravy cool down completely, then pour it into a freezer-safe container. It will keep in the freezer for up to three months. When you want to use it, let it defrost in the fridge overnight and reheat it gently in a saucepan. You might need to add a splash of water to loosen it up.
What if I cannot find gravy browning?
If you do not have gravy browning, you can use a tiny splash of dark soy sauce or a spoonful of Marmite instead. Just be careful, as these will add extra saltiness to the final gravy. Taste it as you go.
Can I use garden peas instead?
You can use normal garden peas, but the texture will not be quite the same. Marrowfat peas have a much starchier consistency, which is what gives this recipe its amazing thickness. If you only have garden peas, you might need to use less water or add a tiny bit of cornflour to thicken it up.
Will you make mushy pea gravy?
Cooking delicious food does not have to cost a fortune. This mushy pea recipe is proof of that. It is a fantastic little trick to keep up your sleeve when you want a rich, comforting sauce without the high fat content or the big price tag. Give it a try this weekend with your roast dinner. I am confident it will become a regular favourite in your household!
