In this Shepard’s pie recipe you will find an ingredient that makes all the difference between an ordinary shepherd’s pie and a fabulous shepherd’s pie! Break out the pickled chard and homemade ketchup, because you’ll be cooking this shepherd’s pie recipe often this winter! Topped with grated cheddar, mashed potatoes, corn and Italian sausage have never tasted so good!
We are happy to think outside the box with this revisited classic! We add our own twist to the famous shepherd’s pie by replacing the ground beef with Italian Roma sausages, which we mix with tomato paste and Worcestershire sauce. This is a great way to combine tradition and innovation!
2 packs of Bella Vita Sausage
1 white onion
6 big carrots
1 bunch of celery
Garlic
1 can corn and frozen peas
3 potatoes
1 sweet potato
1 cup beef broth
1 can of beer (of choice)
2 tsp Flour
1 tsp Worcestershire
1 small can tomato paste
1/4 cup butter
1 egg
1 tsp nutmeg
Cheese (Parmigiano)
Salt & Pepper
1 tsp Rosemary & thyme
Start by peeling and dicing your potatoes to place in a pot of water. Top the stove, bring to a boil and then continue to simmer until knife tender.
Next, in a large skillet, brown your sausage meat.
The moisture will evaporate first, then the sausage meat will start to fry (be patient)
When the sausage meat is browned and the bottom of the pan is building a crust, deglaze by adding the vegetables to the pan, stir them all together. (scrape the bottom of the pan)
Cook until caramelized
Add the tomato paste (cook about 1 min)
Add the flour (cook for another minute, then deglaze with beer)
Add the Worcestershire
Grate the nutmeg for that comforting sweetness
Add beef broth and herbs
Stir in your frozen peas and corn
At this point the potatoes should be ready, now it’s time to mash them, strain them and let them cool.
Once cooled, add a beaten egg, salt and pepper, cheese, then it’s time to mash. Once the potatoes are to your liking, it’s now time to layer the dish.
In a large, oven-safe pan, start layering mashed potatoes over the sausage meat
Top it off with a little more Parmigiano cheese and sprinkle some herbs on
In the oven it goes at 400 degrees for about 20-30 minutes or until bubbly and brown.
Let cool for 2-5 minutes, then dig in
Be sure the meat is well browned, including the vegetables for the most pronounced flavors
