Monday, June 7, 2010

Shepherd's Pie

Oh, sure, it looks like a hot mess but, then, it sure is tasty!

Shepherd's Pie
Adapted from Epicurious

1 lb. Butternut Squash, peeled, seeded, cut into 2-inch pieces (about 3 C.)
4 Russet Potatoes, peeled, cut into 2-inch pieces
2 T. Butter
3/4 pounds hot Italian sausage, casings removed
1 Onion, chopped
2 cloves Garlic, chopped
3/4 C. frozen Peas
3/4 C. frozen Corn Kernels
1/3 C. Whipping Cream
1 Egg, lightly beaten
1 1/2 t. Curry Powder
1/2 t. Coriander
10 drops Sriracha

Cook squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes.  Drain and mash. 

Preheat oven to 350 degrees.  Butter 8 x 8 x 2-inch glass baking dish.  Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon.  After about 2 minutes, add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes.  Season to taste with salt and pepper.  Cool.  Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce. 

Transfer sausage mixture to prepared baking dish.  Spoon mashed potato mixture over; smooth top.  Bake until heated through and potatoes begin to brown around edges, about 45 minutes.

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