Shepherd's Pie Revisited
Submitted by treann
Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd’s pie.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
90 minThis hearty casserole layers savory beef and Italian sausage with herbs, tomatoes, and tender peas beneath a cloud of buttery mashed potatoes.
The secret is browning the meat until it releases its juices, then simmering with balsamic vinegar for depth.
That golden, bubbling potato crust becomes irresistible after 45 minutes in the oven.
Chef Tips
- Use Yukon Gold potatoes for the creamiest, most flavorful mash
- Let the meat mixture simmer a full 10 minutes after adding peas so flavors meld
- For extra crispy potato topping, run under the broiler for 2-3 minutes after baking
- Make ahead and refrigerate unbaked; add 15 minutes to baking time if starting cold
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 ground 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 bea until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge. Bake until golden and bubbling, about 45 to 50 minnutes. Let stand 10 minutes before serving. Serve hot. 436 calories per serving.
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