Sausage Shepherd's Pie
With Sweet Potatoes And Squash....YUM!
Do you see all that good stuff all up inside up there?
And those rich, creamy potatoes?
Here's a fork.
I haven't eaten off it yet.
Go ahead. Dig in!!!
Well, if you're not hungry yet, that's fine.
Let's go through the steps of making this wonderful Pie.
OH! By the way, Sherpherd's Pie and Cottage Pie are used interchangeably. However, technically Sherpherd's Pie is made with lamb and Cottage Pie is made with beef or back in the day, mutton.
HEY!
Remember the part in themovie Princess Bridewhere Billy Crystal plays Miracle Max and is trying to bring back Wesley and starts talking about an MLT, mutton, lettuce and tomato?
We're using pork so I'm not sure what that would be called. Barnyard Pie? Or Farmer's Pie? Pig Pie? Porky Pie?
I better quit while I'm behind :)
Anyhoo,
Here's the fixins for this really tasty, sweetAND savory, Shepherd's Pie.
Cut up your butternut squash, potatoes and sweet potatoes into 2 inch pieces.
Throw the potatoes in a pan and boil until tender.
Meanwhile, butter an 8 x 8 glass dish and then drain the potatoes when tender.
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Throw the drained potatoesback in the pan and mash them up with a potato masher...
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Okay,
get your Italian sausage started browning in the pan...
Okay.
Very important, people.
Thenext foodpicture will make you do the following...
Don't say I didn't warn you...
Okay. Here's the food picture now.
Second and final warning.
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Oh be still my heart!!!
Real maple syrup with melted butter!!!
In the mashed squash, sweet potato and russet potato mixture!!!
I am not kidding you, this mixture with the butter and high quality maple syrup smells and tastes simply outstanding at this point. The "taste" part I know first hand. My suggestion is to use the biggest spoon you can find and just start slurping this lovely, buttery, silky concoction down..
Okay, moving on.
Remove the cooked Italian sausage from the pan and put into a bowl.
I actually didn't have enough of the Italian sausage (the recipe calls for 1.5 lbs. and I had 1 lb.), so I heated up some fully cooked Andouille sausage too to use in the dish as well.
Brown up the onions and garlicin a pan with olive oil.
If there'sgrease left from the sausage, use that for the onions.
Add the sausage back in, along with the corn, milk (cream), egg and hot sauce. Don't skim on the hot sauce.
Also, add the curry and coriander.
I added in the extra Andouille sausage.
I must admit that the sliced Andouille sausage brought a nice contraste flavor with the yummy Italian sausage.
Transfer the sausage mixture to the greased pan.
See that big spoon?That's the size to use to taste test out the potato mixture.
Start adding the potato mixture to the top...
No comments from the peanut gallery on the messy counter; the cats licked it up later. JUST KIDDING!.
Mmmmm,
once the potato mixture is on...put in a 350 degree oven for 45 minutes.
And 45 minutes later, here we have a super yummy Shepherd's Pie,
just made a little bit differently than the normal kind of Shepherd's Pie.
Plate yerself up a yummy serving of this totally fantastic Pie.
The saltiness and savory taste of the
sausagecontrasts so well to the sweetness of those fabulous potatoes on top!
Do you see how silky and buttery those potatoes are?
I mean REALLY!!!
And that sweet Italian
sausage??!!
And sauteed onions and garlic and corn?
Such a fresh take on Ye Olde Shepherd's Pie!
Give it a try and let me know how it turns out!
Sausage Shepherd’s Pie with Sweet Potatoes and Squash
From www.epicurious.com
Bon Appetite Magazine / March 1998
Courtesy ofwww.turnkeyqualitycars.com
Ingredients
1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
1 medium russet potato, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) butter
2 tablespoons pure maple syrup
1 1/2 pounds sweet Italian sausage, casings removed
2 cups chopped onions1 tablespoon minced garlic
3/4cup frozen peas
3/4cup frozen corn ernels
1/3 cup whipping cream
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
6 drops hot pepper sauce
Directions
Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season totaste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until
onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown aroundedges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.
Okay, we'll see ya next time!I've been a cookin' away.
Well, I've cooked like six days in a row, so that's same as cookin'for a lifetime,isn't it?!?!
Have a great
Sundayya'll.Talk at yasoon!
