Shepherd’s Pie With Sausage

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Shepherd’s Pie With Sausage is a twist on the classic Shepherd’s pie using a delicious Italian sausage in place of lamb or beef.

I often joke on here how awful I was when I first began my journey in the kitchen. Seeking out complicated dishes to try for a first-time cook and always coming up short. At some point, I got the memo. I needed to find meals that I could follow without having to have any particular set of skills.

Like when I thought I’d master a puff pastry on my own. Or the day I decided to filet a whole fish for a dinner party. I laugh now to think of that day in the kitchen. Lost in a sea of directions and food language I didn’t have any clue about. Nothing like dinner guests coming into a fishy-smelling burned mess and being fed jarred spaghetti.

It was only after many debacles that I found recipes like this one that I actually could do. Ones that I became quite good at and was even able to make my own versions of. Some I followed without a recipe.

This recipe for Shepards Pie With Sausage was that for me.

It was the very first one that I was able to get creative with by swapping out other meats for the sausage. I could also make it without having to read a recipe. And most importantly it was one that my late husband David began requesting.

I can tell you that nothing feels better as a new homemaker and amateur cook than to create a dish people love. Setting it down on a table of hungry eyes and seeing those people actually wanting to eat what I had served. The whole experience felt good and it was so encouraging to me to continue on with my learning in the kitchen.

It is funny how life works, I now write recipes online as part of my job and influence homemakers. It is a dream come true and one that I have put in the work for.

Why I Love This Recipe

This recipe is misleading. It seems like a more complicated dish that might take a while to make but I can honestly make this in roughly 30 minutes. That is if I make sure to get the potatoes going first. I use my mixer to whip them up, spread them on top of the mixture, and then into a hot oven for a few minutes to crisp up those potatoes.

It is so simple and the result is a delicious comforting, hearty meal that comes in one dish. I find the leftovers to be even better for lunch the next day too. So when I make this, it is two meals for us. But even if that is not the case for you, it is a keeper of a recipe that the whole family will love.

What You Will Need To Make It

For the Mashed Potatoes

4 large russet potatoes

1/2 cup of milk

5 tbsp butter

salt and pepper to taste

For the Filling

1 lb Italian sausage (hot or mild)

2 carrots

1/2 white onion

2 cups of stock (chicken or beef works best)

3 tbsp all purpose flour

cracked black pepper

1 tsp dried thyme

2 tbsp butter

Directions

Begin by peeling and boiling the potatoes for the mashed potato topping. While the potatoes are cooking heat a large skillet. Begin browning your sausage. Dice onion and carrots. Add them to the sausage as it browns. Sprinkle in the thyme and cracked black pepper.

When sausage is browned and the veggies are softened, sprinkle the flour over the contents of the pan. Mix the flour in so that it coats all the meat and veggies. Pour in half of the stock and allow it to simmer until it thickens.

Slowly add in the remaining 1 cup of stock. Allow the filling to simmer for a few minutes until the gravy is thickened (about 5 minutes). When ready turn off the heat and set it aside. If you are using a baking dish you can pour the filling into it and then set it aside. (If you are using a cast iron skillet you can use the same pan.)

Finish boiling and mashing the potatoes. I like to use a mixer to do this to make sure the potatoes are creamy and free of lumps.

Top the filing with the potatoes. Melt the 2 tbsp of butter and brush the top of the potatoes with it.

You can also cut it up and place it evenly over the potatoes if you don’t have a pastry brush.

Place the baking dish or skillet under a 450℉ broiler for about 10-12 minutes or until the mashed potatoes have a golden brown crust.

Cooking Tips

• Use real butter not margarine.
• Make sure to watch closely when under the broiler as the potatoes can burn easily.
• If you use fresh thyme for this, double the amount as dried herbs are much stronger than fresh.
• If you use a lean sausage with little oil, add a tbsp or two of olive oil to the pan before beginning, this way there is enough fat in the pan to create the gravy.

Serving Suggestions For Shepherds Pie with Sausage

Although this dish is hearty and delicious on its own. Some good sides to go along with this dish are:

• a light salad of mixed greens, a bit of feta with olive oil, salt and cracked black pepper.
• a vegetable side side like my Roasted Sweet Corn with Basil, or Roasted Asparagus

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Blue Baking Dish Set

Cast Iron Skillet Set of 2 (10 in and 14 in)

If you try this recipe and love it, I would love it if you came back to give it 5 stars!

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