Recipes

Shepherd's Pie

This must-try recipe is a classic comforting dish with a sausage-y update. Great for the family and guaranteed to have no left overs! 

20
Prep Time
50
Cook Time
8
Servings

What You Need

  • FOR THE FILLING:
  • 1 pkg (13.23 ounces/375 g) Johnsonville Mild Italian Sausage Meat
  • 2 tbsp cooking oil
  • 1 large onion
  • 3 carrots
  • 1/2 cup corn
  • 1/2 cup peas
  • 2 tsp tomato paste
  • 1 cup beef broth
  • 1 tsp Worcestershre sauce
  • 2 tsp rosemary
  • 1 tsp thyme
  • 2 cloves of garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp all-purpose flour
  • FOR THE POTATOES:
  • 4 large potatoes
  • 1/4 cup half and half cream
  • 1 tbsp butter
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 egg yolk

Preparation

  1. Bring large pot of salted water to a boil. Place potatoes in water and cook until tender.

  2. Drain potatoes and return to pot, add half and half cream, butter, salt and pepper. Mash potatoes until smooth. Stir in yolk combining all ingredients.

  3. Preheat the oven to 400°F

  4. Place oil in a pan on medium heat. Add onion and carrots, cook until lightly browned. Add garlic, Johnsonville Mild Italian Sausage Meat, salt and pepper. Cook until meat is browned.

  5. Sprinkle flour over sausage meat mixture, cook for 1-2 minutes.

  6. Add tomato past, beef broth, Worcestershire, rosemary and thyme to the sausage meat mixture. 

  7. Bring to a boil, reduce the heat to low. Simmer for 12-14 minutes or until thickened.

  8. Add corn and peas to the sausage meat mixture.

  9. Spread sausage meat mixture across a baking dish. Top with mashed potatoes.

  10. Bake for 25-30 minutes, until potatoes are golden brown.