Classic Shepherd's Pie
Submitted by Mellow
Spicy Italian sausage and lean beef simmer with tomatoes, mushrooms, and balsamic vinegar beneath a Parmesan-spiked potato crust for a hearty British classic with Italian flair.
YIELD
12 servingsPREP
10 minCOOK
70 minREADY
90 minThis generous casserole feeds a crowd with layers of seasoned meat, vegetables, and creamy mashed potatoes.
Balsamic vinegar cuts through the richness while fresh basil and oregano bring garden-fresh brightness.
The Parmesan-laced potato topping bakes to a golden crust that shatters under your fork.
Pro Tips
- Drain sausage and beef after browning to prevent a greasy filling
- Break up whole canned tomatoes with a wooden spoon as they simmer for rustic texture
- Beat potatoes until completely smooth so the topping spreads evenly to the edges
- Let the casserole rest 10 minutes after baking so the filling sets and slices cleanly
Ingredients
Directions
Hot Italian sausages should be cut lengthwise in half and sliced ¼ inch thick.
Potatoes should be pared and cut into 1 inch chunks.
Place groun beef and sausages in a medium skillet.
Cook, breaking up beef, over medium-high heat until meat loses some of its pink color and releases juices.
Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes.
Stir in peas, basil, ½ teaspoons salt, oregano and pepper. Simmer 10 minutes. Remove from heat.
Meanwhile, boil potatoes in water to cover until tender, about 20 minutes.
Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining ½ teaspoons salt and pepper to taste; continue to beat until smooth.
Preheat oven to 350℉ (180℃).
Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge.
Bake until golden annd bubbling, about 45 to 50 minnutes. Let stand 10 minutes before serving. Serve hot.
Comments
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