Shepherd’s Pie With Sausage
This 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.
For years, I have made this dish. In fact, it was one of the vary first meals I came up with on my own. I remember standing there proud pulling the casserole dish out of the hot oven and feeling confident for the first time as a cook. The sausage shepherd’s pie was golden brown, bubbly and everyone loved it so much, there was nothing left in the dish by the end of the meal. I knew I had a winner and it gave me the confidence to continue creating new dishes on my own.
Even now, with so many recipes under my belt, I go back to this sausage shepherd’s pie recipe, especially in the fall and winter time. When comfort food is best, and new recipes are not nearly as appealing. I love that it has a quick cook time and it’s an all in one sort of meal, which for me is a good idea anytime.
Shepherds Pie with Sausage Is…
- Made with a delicious sausage mixture over lamb or other traditionally used meats.
- Made the same a traditional shepherd’s pie with ground meat.
- True comfort food and a recipe the whole family will love.
- A complete meal in one and even better the next day.
- A main dish of mash potatoes over a meat mixture.
Ingredients
Sausage- I like to use mild sweet Italian sausage but you can also use hot Italian sausage if you like a little kick.
Potatoes- I like to use russet potatoes but you can also use Yukon gold or even red potatoes if you prefer.
Milk- I use whole milk or 2% milk so that the potatoes are nice and creamy.
Butter- I use salted butter for this recipe, if you use unsalted butter, adjust the salt as needed.
Carrots- use large carrots for this.
Onion- I use both white onion or yellow onion.
Stock- you can use chicken or beef stock for this recipe. You can also use chicken broth or beef broth.
Celery- use large stalks of celery.
Flour- use all-purpose flour for best results. It works perfectly for thickening the gravy.
Seasoning- I use sea salt and freshly ground cracked black pepper. Kosher salt or Himalayan pink salt are great substitutes.
Herbs- dried thyme is added for flavor. You can also use fresh thyme if you have it on hand.
Cheese- I like to a white cheese to top this like Monterey jack, shredded Mozzarella or even white cheddar works.
Tools
Directions
Begin by peeling and boiling the potatoes for the mashed potato topping. While the potatoes are cooking heat a large skillet. Begin browning the sausage meat over medium heat. Dice the onion, celery, and carrots. Add them to the sausage as it browns. Sprinkle in the thyme and cracked black pepper.
When the 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 ensure the potatoes are creamy and free of lumps.
Top the filling with the potatoes. Then the cheese. 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 Notes
- 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.
How To Store
Allow the shepherd’s pie to come to room temperature. Cover with foil or plastic wrap and store in the fridge. You can also transfer the remaining shepherd’s pie into an airtight container.
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Shepherd's Pie with Sausage
A savory one pan dish with gravy, veggies and topped with a cheesy mashed potato topping.
Ingredients
- 1 lb Italian sausage
- 2 tbsp butter
- 2 medium carrots diced
- 1/2 of a white onion
- 1 stalk of celery
- 2 cups of beef or chicken stock
- 3 tbsp flour
- 1 tsp dried thyme or 2 tsp of fresh thyme
- Cracked black pepper to taste
- For the Mashed Potato Topping
- 4 large russet potatoes
- 5 tbsp. butter
- 1/2 cup of Monterey jack cheese (or other white cheese)
- 1/2 cup white .1 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Start by peeling and boiling the potatoes for the mashed potato topping.
- While the potatoes are cooking heat a large skillet. Begin browning the sausage meat.
- Dice the celery, onion, and carrots. Add them to the sausage as it browns.
- Sprinkle in the thyme and cracked black pepper.
- When the 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 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 with the butter, milk, salt and pepper.
- Top the filling with the potatoes. Then the cheese. 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.
Notes
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 665Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 116mgSodium: 767mgCarbohydrates: 44gFiber: 5gSugar: 4gProtein: 33g
So I’m confused, where does the milk and 5bsp of butter go? Into the mashed potatoes I imagine?? Frustrating that a recipe would leave important details out!
Hi Philip,
I have the mashed potato recipe separate from the filling. In the directions it stated to mash the potatoes until smooth, I updated to it to be a little more specific stating to add the milk and butter in hopes to avoid confusion in the future. I apologize for any confusion this caused but hope you did enjoy the recipe as you did guess correctly on where these were to be added. Thanks for your feedback.
Roxanna
It says “cheesy mashed potatoes” but I don’t see any cheese listed on the ingredients list?
Oh no! The cheese is not listed, thank you so much for letting me know. It certainly can’t be cheesy without it. Its been added, hope you still enjoyed the recipe 🙂
Roxanna