Downton Abbey Downstairs Provisions for the Staff

The Downton Abbey Downstairs World

The Downton Abbey Kitchen

A taste of Downton downstairs style

Meals would include:

• Homemade Bread or Rolls: A staple at nearly every meal, often served with preserves or cheese.

• Stews and Pies: Hearty one-pot meals like lamb stew, shepherd’s pie, or meat and onion pies would fill bellies after a long day.

• Root Vegetables: Carrots, potatoes, turnips, and parsnips were regularly served boiled or mashed.

• Oatmeal or Porridge: Common at breakfast, alongside strong tea and sometimes a slice of bacon.

• Seasonal Fruits: Apples, plums, or berries gathered from the estate, enjoyed fresh or stewed.

Downton Abbey Inspired Menu

While we may not be living in a Yorkshire estate or cooking for an earl, there’s no reason we can’t borrow a little inspiration from Mrs. Patmore’s domain. These simple recipes are reminiscent of what might have been found on the servants’ table, and they’re just as fitting for a cozy evening at home:

Downton Abbey menu of beans on toast

Hearty meal of Pub Grub Bangers & Mash

 

This traditional English entrée of mashed potatoes and sausage is a delicious Downton Abbey menu meal. Usually made with a brown gravy, this version gets added flavor and color from red onions and cranberries.

Pub Grub Bangers & Mash with Cranberry Chutney

MASH

• 4 medium russet potatoes, peeled (if desired) and cut into chunks

Place potatoes in a pot and cover with cold water. Bring to a boil and simmer, slightly covered, for about 20 minutes or until tender. Drain.

Add:

• 2 tablespoons butter

• 1/4 cup sour cream

• 2 ounces cream cheese

• Warmed milk, as needed

• Salt and pepper, to taste

Mash until smooth, adding milk gradually to reach desired consistency.

Note: I was surprised to see Ina Garten add Dijon and whole-grain mustard to mashed potatoes. I was hesitant, but really liked it. If you want to try it too, start with about 1 teaspoon of both.

BANGERS

• 4 pork sausages (I used lean turkey sausages from the butcher)

Preheat oven to 425°F.
Place a baking rack on a sheet pan and arrange sausages in a single layer.
Bake for 18–20 minutes, or until just cooked through.

CHUTNEY

• Drizzle of oil

• 1 red onion, cut into thin wedges

• 1/2 cup fresh or frozen (thawed) cranberries (add more if desired)

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/4 teaspoon freshly grated ginger

• 1 1/2 tablespoons balsamic vinegar

• Fresh sage, for garnish (optional)

Place sausages on a foil-lined pan.
In a skillet, heat oil over medium heat. Add onions and sauté for 5 minutes.

Add cranberries, cinnamon, and a splash of water. Simmer for 10–15 minutes, stirring occasionally, until onions are soft and the chutney has reduced.

Add ginger and balsamic vinegar. Cook for 1–2 minutes more.

If the chutney tastes too tart, as it did for me, sprinkle in a bit of sugar as it simmers.

TO SERVE

Mound a generous portion of mashed potatoes on each plate.
Top with sausages cut diagonally in half.
Spoon chutney over the top and sprinkle with fresh sage, if desired.

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