Is there anything more comforting than Shepherd's pie? This filling meal is made even more delicious with the addition of our rosemary garlic sausage.
Our recipe relies heavily on the spices found in the sausage. At several points during the recipe we suggest sampling and adjusting seasonings to your taste.
Ingredients
- 2 tbsp butter or olive oil for cooking
- 3 tbsp butter for sweet potato topping
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium organic carrots, diced
- 2 lbs Apple Creek Farm Rosemary Mutton Sausage
- 2 lbs organic sweet potatoes, peeled & chopped
- 1 container Apple Creek Farm chicken broth or lamb broth
- 2 tsp dried thyme
- 1 cup frozen organic peas
Directions
- Preheat the oven to 350 degrees
- Melt the butter or heat the olive oil in a 12-inch cast iron skillet over medium heat.
- Add carrot, onion, and garlic and cook until soft, about 5 minutes.
- Combine the sausage and cook, breaking apart the meat with a spatula or spoon until browned, about 5 minutes.
- Stir in the thyme, broth, and frozen peas.
- Cook until the peas are heated through, taste and adjust seasoning as needed.
- For the sweet potato topping, place the peeled, chopped sweet potatoes in a medium saucepan of salted water.
- Bring to a boil and cook until tender, 10-20 minutes.
- Drain and return to the same pot, add the butter and mash until smooth.
- Taste and adjust seasoning if needed.
- Spread the potatoes over the vegetable and meat mixture in the skillet.
- Fluff lightly with a fork to create peaks.
- Bake 20 minutes until warmed through and golden. For extra color, broil for 3-5 minutes under close supervision!
- Serve warm and enjoy!
