Best Sausage Shepherds Pie With Sweet Potatoes And Squash Recipe Epicuriouscom Recipes

SQUASH-TASTIC SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
• Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
• Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
• Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
• Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
• Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!

SHEPHERD'S PIE

Steps:

• Preheat the oven to 350°F.
• Peel the potatoes, cut into large chunks, and place in a large pot of salted water. Bring to a boil and cook over medium heat for 25 to 30 minutes, or until tender. Drain the water and return the potatoes to the pan. Add the milk and butter to the pan and cook over high heat for 4 to 5 minutes, or until the milk comes to a boil. Remove from the heat and smash the potatoes with a potato masher or sturdy fork until fairly smooth.
• Meanwhile, cut the ends off the mushroom stems, discard, and cut the mushrooms into quarters. Peel the onion and cut into 1/2-inch pieces. Peel and finely chop the garlic. Trim and discard the ends of the celery and cut into 1/2-inch pieces. Peel the carrots, cut in half lengthwise, and slice about 1/4 inch thick.
• Place 3/4 cup of the water and the bouillon cube in a large saucepan and bring to a boil. Add the mushrooms, onion, garlic, celery, and carrots and cook over medium-high heat for 12 to 15 minutes, or until the carrots are tender. Remove the pan from the heat. Drain the tomatoes and add to the pan, then add the cannellini beans with their liquid. In a bowl, combine the soy sauce, flour, and remaining 1/4 cup of water, stir until smooth, then slowly pour this mixture into the pan, stirring constantly. Season with salt and pepper.
• Pour the vegetable mixture into an 8-inch square baking pan or casserole. Spoon the mashed potatoes over the vegetables and smooth to cover the entire pan. Bake for 45 to 50 minutes, or until the potatoes are lightly browned. Serve immediately.
• bargain shopper
• Shepherd's pie was most likely the invention of frugal British housewives in the eighteenth century looking for a way to use up leftover meat. Even though this version doesn't have meat, the same principle can still apply. This dish calls for specific vegetables, but just about any vegetables will work. Take this as an opportunity to use up some of those leftovers. I figure that no matter what's inside, if it has gravy and is topped with mashed potatoes, it's shepherd's pie.

SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 375°F.
• 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
• 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
• 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
• 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
• 6. Mash the potatoes with the butter, milk, and salt.
• 7. Spread them over the meat mixture, then crosshatch the top with a fork.
• 8. Bake until golden, 30 to 35 minutes.

SWEET-POTATO AND SAUSAGE SHEPHERD'S PIE

Steps:

• Preheat oven to 400 spray a regular loaf pan with cooking spray
• Boil potatoes until tender in a large pan.About 15 min.
• Combine olive oil, garlic and onions in a large skillet and saute for 5 min or until tender. Add sausage,beef and pepper. Saute until meat is cooked through..about 8 min. Add the beer and simmer until reduced by half..about 4 min. I usually remove the veggies after cooking and saute beef/sausage separately..then drain fat. You can do all together..might have more flavor!
• In a small glass mix the cornstarch with water. Add this to meat and stir until thickened. Remove from heat
• Spread the meat mixture in bottom of loaf pan, in small bowl mix the corn/creamed corn together and layer if over the meat.
• When potatoes are cooked, drain and return to pan. Add milk, butter and brown sugar, salt to taste, then mash till smooth. Spread over corn mixture
• Bake 35 min or until potatoes are lightly browned at the edges

SWEET POTATO SHEPHERD'S PIE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH

Steps:

• Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
• Preheat oven to 350°F. 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, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. 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. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.