With St Patricks Day coming up, I wanted to make a twist on a shepherds pie and I knew that Jones Dairy Farm Sausage would be perfect as the base of the recipe. For the potatoes on top, I was thinking of doing a play on colcannon by mixing brussel sprouts in, but at the last minute I decided it would be better to instead lay the sprouts on top of the potatoes and let them crisp up in the oven. It was a great choice and the blackened brussel sprouts really made this dish.
Lightly browned onions in the pan with the sausage.
Some corn and a can of tomato go in next.
The potatoes just have some butter and cream to soften them up.
Toss the sprouts with olive oil and salt before laying them on top of the taters.
When this comes out of the oven it's hard not to just rip right into it!
Like I said earlier, the sprouts really make this dish.
Sponsored by Jones Dairy Farm
1 12oz package of Jones Dairy Farm All Natural Pork Sausage
1 cup of corn
1 medium sized onion
1 14oz can crushed tomato
2 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
1 pound yukon gold potatoes
1 stick butter
1 cup or so of whole milk
about 10 brussel sprouts
oil, salt, pepper
Toss the potatoes in olive oil and salt and put in the oven at 350 until very fork tender. Peel the potatoes and mash them with salt, the butter. and enough milk to make them nice and creamy and soft enough to pipe. Taste and add salt if needed.
Cook the onion in some oil until lightly browned. Add the sausage and cook until browned, Add the tomato can, corn, vinegar, and Worcestershire and bring to a simmer. Simmer for about 30 minutes until thickened and the vinegar has lost some of its bite and mellowed. Put the sausage mixture into 3 or 4 individual sized baking dishes or just one large one. Pipe the potatoes onto the top of the sausage. Meanwhile shred the sprouts and tos them with oil and salt. Top the potatoes with the sprouts. Bake at 400 for about 20 minutes until the sprouts are nice and brown.