Sausage Shepherds Pie with Brussel Sprouts
March 12, 2014
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
Sausage Shepherds Pie with Brussel SproutsFor: 3 Individual Pies
- 12 Ounce Jones Dairy Farm Sausage
- 1 Cup Corn
- 1 Onion
- 14 Ounce Canned Diced Tomato
- 2 Tablespoons Worcestershire Sauce
- 1/4 Cup Red Wine Vinegar
- 1 Pound Yukon Gold Potatoes
- 1 Stick Butter
- 1 Cup Milk
- 10 Brussel Sprouts
- 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.