Spicy Sausage Shepherd's Pie
Serves: 4 Prep: 15 min Cook: 30 min
8 baking potatoes (about 2 1/2 pounds), peeled and cut into 1/2 inch cubes
2 cups chicken broth
6 tablespoons heavy cream
salt and pepper
1 pound hot italian sausage, casings removed (or 1 pound ground turkey, seasoned to taste with onions and crushed red pepper)
1/2 head green cabbage, cored and thinly sliced
1 onion, chopped
3 cloves garlic, thinly sliced
1 tablespoon jarred horseradish
1/2 bunch flat-leaf parsley, chopped
1. Preheat the broiler. In a pot, combine the potatoes and enough salted water to cover by 1 inch. Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes; drain. Masin in 1/2 cup chicken broth and the cream; season with salt and pepper.
2. Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up until browned, 5 to 7 minutes; using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion and garlic to the pan, season with salt and pepper and cook until golden, about 5 minutes. Stir in the remaining 1 1/2 cups chicken broth and the horseradish. Bring to a boil, then lower the heat and simmer until the liquid is reduced, about 10 minutes. Stir in the cooked sausage and the parsley, reserving 1 teaspoon for sprinkling.
3. Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.
We were really happy with how this one turned out - it had a really unique flavour to it without being too spicy. My only complaint was that it made a huge amount. Like, incredibly huge. I ended up putting the whole thing in a big 9x13 pan rather than keeping it in the skillet like she suggested. Seriously, this was enough to feed a family of 6 for 2 days I think. We had it for dinner, lunch, lunch, lunch and still have some left I think. Be prepared if you're cooking this one!