Featured Recipe
Sausage Shepherds Pie
By Kate
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A rustic pork sausage casserole topped with creamy cheesy mashed potatoes, packed with sautéed vegetables and a hint of smoky paprika. Serves 6 to 8. Prep and cook in just under 1 hour 30 minutes. No gluten or nuts.
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Prep:
30 min
Cook:
55 min
Total:
Serves:
6 to 8 servings
casserole
hearty meals
family-friendly
Introduction
Potatoes cooked right. Not dry lumps; buttery silk. Toss in a beaten egg for structure — keeps it firm but smooth under fork pressure. Sausage beaten up in pan with sharp shallots, earthy mushrooms, and kale for greenery instead of cabbage. Smoked paprika for a whisper of heat, not overpowering, just a tease on the nose. Green beans keep a snap — frozen work fine here, no mush needed. Layer flavors; sausage sits below vegetables, all under cheesy potato blanket. Bake until golden, bubbling signals done. Let rest before digging in — layers need time to marry, patience pays off. Chunky, cozy, makes a batch; feeds hungry crew or saves for next day.
Ingredients
Mashed potatoes
- 900 ml (about 3 ¾ cups) Yukon Gold potatoes peeled and cubed
- 45 ml (3 tbsp) unsalted butter
- 160 ml (⅔ cup) whole milk
- 1 egg beaten lightly
- 375 ml (1 ½ cups) aged Gruyere cheese grated, about 150 g
- Salt and freshly ground black pepper
- 600 g (1 1/3 lb) high-quality pork sausage meat, removed from casings if necessary
- 30 ml (2 tbsp) olive oil
- 2 shallots finely sliced
- 200 g (7 oz) cremini mushrooms quartered
- 400 ml (1 ⅔ cups) kale chopped tightly packed
- 3 garlic cloves minced
- 250 ml (1 cup) vegetable broth
- 220 ml (¾ cup) frozen green beans cut into thirds
- 5 ml (1 tsp) smoked paprika
Filling
About the ingredients
Swapped traditional pork Toulouse sausage for pure pork sausage meat — easier to break apart and spread evenly. Replaced cheddar with Gruyere; melts better, adds nuttier note and less sharpness. Used kale instead of cabbage for texture contrast and vibrant color. Butter and milk adjusted slightly to keep mash creamy without runny. Egg incorporation helps firm topping, especially if mash is a bit wet. Smoked paprika replaces plain for subtle smoky warmth, complementary to pork. Frozen green beans swapped in for peas — just as sweet but hold firmer. Use Yukon Gold potatoes for fluffy but buttery finish. If no vegetable broth, chicken broth or water with bouillon cube works. Never use cold milk straight from fridge; warm milk blends better.
Method
Mashed potatoes
- 1. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well; shake off excess steam or dry gently in warm pot. Mash immediately with butter to start melting and absorbing the fat. Slowly add milk while stirring; don’t skimp. Add beaten egg next for binding; mix just enough to combine without overworking. Fold in half the grated cheese along with salt and pepper to taste. Texture should be creamy but still hold shape when spooned. Reserve.
- 2. Preheat oven to 175°C (350°F), rack in middle. Melt olive oil in large skillet over medium-high heat. Brown sausage meat, breaking up with spatula; about 6 minutes until caramelized and no more pink bits. Transfer to ovenproof casserole dish roughly 28 x 18 cm (11 x 7 in).
- 3. In same pan, add shallots and mushrooms; cook in sausage fat and oil, stirring until edges turn deep golden, about 5 minutes. Season with salt, pepper, and smoked paprika here to wake flavors. Toss in kale and garlic, cook until kale softens but still bright green, 3 minutes. Deglaze skillet with vegetable broth, scraping browned bits from bottom—this makes all the flavor. Stir in frozen green beans; warm through for about 2 minutes. Pour veggie mix evenly over sausage in casserole; press lightly to compact.
- 4. Spread mashed potato over vegetable layer in thick even coating. Sprinkle remaining grated Gruyere across top surface. Place casserole in oven; bake 40–50 minutes. Look for bubbling edges and golden speckles forming on top, cheese slightly crusted but not burnt. If necessary, broil 2–3 minutes at end for extra color, watching carefully.
- 5. Let sit at least 10 minutes before serving to set layers and develop flavors. Cut into squares; serve with sharp green salad or simple pickles to cut richness.
Filling
Technique Tips
Boil potatoes until tender to fork press; watch not to overcook or potatoes become waterlogged. Mash hot with butter right away to anchor fats—critical for creamy texture. Adding egg is unusual but prevents topping from breaking during bake. Brown sausage until dark spots form, caramelization builds complex flavors and browning bits help seasoning. De-glazing pan ensures no flavor lost. Saute vegetables until softened but not mushy — kale should retain some texture; you do not want soggy layers. Check seasoning constantly, adjust salt carefully due to cheese and broth salt content. Spread mashed potatoes thickly for insulation; thin layers dry out when baking. Cheese topping adds color and taste — do not skip. Baking until bubbling is key; top should resist knife but melt buttery when pierced. Rest casserole to firm layers before serving; keeps clean cuts and flavors meld properly.
Chef's Notes
- 💡 Boil potatoes until fork-tender, about 15 mins. Drain, let steam escape. Mash while hot for creamy texture. Add butter first, then warm milk slowly.
- 💡 Season each layer; that's crucial. Sausage, veg mix. Don't forget smoked paprika; it adds depth. Layering flavors? Essential for a cohesive dish.
- 💡 Gruyere cheese melts beautifully, but cheddar works too. If too thick, loosen mash with warm milk. Remember, consistency matters. Cheese on top? A must.
- 💡 Keep an eye on baking time; bubbling edges mean nearly done. Golden speckles on cheese surface is a good sign. Broil briefly for more color.
- 💡 Rest casserole before serving. Ten minutes works. Let flavors meld, makes cutting easier. If too dense, loosen mash before spreading.
