Friday, October 8, 2010

Spicy Sausage Shepherd's Pie

I made this last night for the first time and it was delicious! Aaron is not fond of regular Shepherd's Pie and was pleasantly surprised when he found out that this dish wasn't. I used hot sausage in the recipe and it was pretty spicy, so if you don't care for too much spice, you're better off choosing a mild sausage. I think that any type of sausage would work well in here...a spinach & feta might be nice to try. You can also use regular baking potatoes, I just prefer red. The cabbage was crisp-tender and a yummy way to get in some great nutrition!

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Spicy Sausage Shepherd's Pie

Adapted from: Rachel Ray

2 1/2 pounds red potatoes {about 8}, peeled and cut into cubes
2 cups chicken stock
6 tablespoons cream
Salt & pepper
1 pound hot Italian sausage, casings removed
1/2 head green cabbage, cored & sliced into thin strips
1 sweet onion, chopped
3 cloves garlic, thinly sliced
1 Tbsp. horseradish
1/2 bunch flat-leaf parsley, chopped

Preheat broiler. In a pot, place potatoes and add enough water to cover the potatoes by 1 inch. Salt the water well. Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes. Drain and mash in the broth, cream, salt & pepper, to taste. Set aside.

Meanwhile, in a large skillet, cook sausage over medium-high heat, breaking it up, until browned. Using a slotted spoon, transfer cooked sausage to a bowl. In the same skillet, add the cabbage, onion, & garlic, season with salt & pepper, and saute until golden. Stir in the remaining 1 1/2 cups chicken stock and the horseradish. Bring to a boil and reduce heat to a simmer. Simmer until liquid is reduced, about 10-15 minutes. Stir in the reserved sausage & chopped parsley.

Transfer the sausage mixture to a baking dish and spoon the mashed potato mixture over the top. Broil until the potatoes are golden brown, about 5-10 minutes.

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