I don’t know what the exact definition of Shepherd’s Pie is other than meat and veggie mixture topped with mashed potatoes and baked in the oven. Well, this is sorta like that and I didn’t know what else to call it so Shepherd’s Pie it is.
Turns out this was really yummy and because I used chicken sausage instead of ground beef and sweet potatoes instead of russet it made me feel semi healthy. I’m not sure how much better this is for you than traditional Shepherd’s Pie but I’ll say it’s “lots” healthier. See, you feel better about it all ready, right?
Here’s how it went
2 sweet potatoes, peeled and chopped
1 yukon gold potato, chopped
1 shallot, minced
1 clove garlic, minced
1 package Hillshire Farm Chicken Apple Sausage, chopped
1 apple, chopped
1 package frozen veggie mix (peas, carrots, green beans)
1-2 Tbs. Worcestershire
1 package Lipton Vegetable Soup & Dip mix
salt & pepper to taste
4 Tbs. butter
zest from 1/2 lemon
1 tsp. garam masala
1 heaping Tbs. brown sugar
1 cup water (reserved from boiling potatoes)
1/4 cup milk
salt to taste
1) Boil potatoes in a large pot until they are tender when pierced with a fork.
2) While potatoes are boiling, heat olive oil in a heavy (oven safe) skillet. Saute shallot and garlic for 2-3 minutes. Add chicken sausage and cook until browned. Add apple, frozen veggies, soup mix, Worcestershire and season with salt & pepper. Combine and cook on medium until veggies are heated through, about 10 minutes.
3) Set the sausage mixture aside. Reserve about 1 cup of water from potatoes and set aside. Drain potatoes and return about 1/4 cup of water to pot. Add milk, butter and mash until smooth. Add lemon zest, brown sugar, garam masala, salt to taste and stir to combine. Add more water if the potatoes seem dry.
4) Cover the sausage and veggies with the mashed potatoes. Dot butter on top of potatoes (about 2 Tbs.) and bake at 350 for 20 minutes or until bubbly.
Now pour yourself a lager and pretend you’re in an English pub. Shepherd’s Pie with sweet potato mash comin’ right up, love.