A customized version of the shepherd's pie. You can add almost anything You like. Kids love it, and it's even better the next day. You probably have all the ingredients on hand, and if you do not have cheddar cheese, you can use any other cheese, it's almost as good
Really appreciate all over the world, thanks to its simplicity and its comforting side, the shepherd's pie remains year after year one of the favorites of busy evenings!
We invite you to revisit the shepherd's pie with recipe that use Italian sausage meat instead of beef.
In England they love pie's of all kinds and colors, whether sweet or salty. One of the best-known pie's and a typical English dish is Sheperd's Pie. In is design, it looks a lot like our mince pie, and although the version with lamb to the odds nowadays, there is also a version with beef and sausage like the one we going to today.
According to 'Wikipedia', there was the Cottage Pie, an identical dish but with beef. The first use of this name is found in 1791, as soon as the potato was introduced as cheap root for the poor. In the first cookbooks, this dish was basically a way to reuse the meat of the day before, so as not to throw anything away.
Many classic recipes these days have been created as well. Traditionally however, it was not a puree that was put on top of the hash, but potatoes cut in slices. Hence the name 'cottage pie', because the dish, once out of the oven, looked a bit like a house roof. Now it is much more often done with a layer of potato puree.
What makes this dish really typical is the rather important addition of Worshestershire sauce, an essential seasoning in the cuisine of this country. Do not forget also the egg yolks in the mashed potatoes. The addition of cheddar (there are versions without cheese) makes the dish even more 'english'.
Now, the addition of cheddar must be quite recent. The version I offer today is much richer in ingredients than the original version, but it remains faithful to the main principles of the recipe.
Well, peas is not absolutely obligatory, but what's more English than peas !
Much of the flavor and seasoning of this recipe comes from the flesh of Italian sausages. I really recommend you to choose good ones in your butcher, with fennel if possible, semi-strong or spicy according to your taste buds
When I make this recipe, we eats it for lunch and for dinner for three daysin a row, because it’s so delicious and when the dish it finish we just want to make some more !
Are you ready for tasting this delicious ? Since this pie is quite consistent. Serve a portion of the main course with green salad.
Preparation time: 20 minutes
Cook time: 1 hours
Total time: 1h20 minutes
1. Mashed potatoes
Amount per serving
% Daily Value*
Total Fat: 22.6g 29%
Saturated Fat: 9.6g 48%
Cholesterol: 80 mg 27%
Sodium: 429mg 19%
Total Carbohydrate: 23.4g 9%
Dietary Fiber: 5.1g 18%
Total Sugars: 6.1g
Vitamin D: 6 mg 32%
Calcium: 158 mg 12%
Iron: 2mg 9%
Potassium: 593mg 13%
1. In a pot of boiling salted water, cook the potatoes until they are very tender. Drain. Puree with butter, egg yolk, until smooth. Add cheese, salt and pepper. Reserve.
2. Preheat oven to 350 ° F.
3. In a nonstick skillet, brown the sausage meat. Add onions and carrots, soften for 2 minutes. Deglaze with the broth. Add the peas.
4. Place the sausage mixture in a 11 "x 8" rectangular baking dish or lasagna dish.
5. Spread mashed potatoes over sausage mixture. Bake 45 minutes or until Parmentier is lightly browned. Let cool 10 minutes before serving.