This robust Shepherd’s Pie is a comforting classic, reimagined with the bold kick of hot Italian sausage and lean ground beef. The savory meat mixture simmers with garlic, tomatoes, and fresh peas, creating a rich, aromatic filling that is both spicy and deeply satisfying. Topped with a luxurious layer of mashed potatoes blended with butter, milk, and sharp Parmesan cheese, it bakes to a golden, bubbly perfection. This dish is the ultimate weeknight comfort food, perfect for cold evenings or family dinners.
Shepherd’s Pie 7
Description
This robust Shepherd's Pie is a comforting classic, reimagined with the bold kick of hot Italian sausage and lean ground beef. The savory meat mixture simmers with garlic, tomatoes, and fresh peas, creating a rich, aromatic filling that is both spicy and deeply satisfying. Topped with a luxurious layer of mashed potatoes blended with butter, milk, and sharp Parmesan cheese, it bakes to a golden, bubbly perfection. This dish is the ultimate weeknight comfort food, perfect for cold evenings or family dinners.Directions
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Preheat oven to 350°F (177°C).
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Cut the hot Italian sausages lengthwise in half, then slice them crosswise into 1/4-inch thick pieces.
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Place the ground beef and sliced sausage pieces in a medium skillet over medium-high heat. Cook, breaking up the beef with a spoon, until the meat loses its pink color and releases juices.
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Add the tomatoes, sliced mushrooms, minced garlic, and balsamic vinegar to the skillet.
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Simmer the mixture uncovered, stirring occasionally and breaking up the tomatoes with a spoon, for about 10 minutes.
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Stir in the frozen peas, dried basil, 1/2 teaspoon of salt, dried oregano, and fresh ground pepper. Simmer for another 10 minutes, then remove from heat.
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Meanwhile, place the potato chunks in a pot and cover with water. Bring to a boil and cook until tender, about 20 minutes.
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Drain the potatoes thoroughly and transfer them to a large mixing bowl.
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Beat in the milk, grated Parmesan cheese, softened butter, remaining 1/2 teaspoon of salt, and additional pepper to taste. Continue beating until the mixture is smooth and creamy.
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Spoon the meat mixture into a 2-quart shallow casserole dish, spreading it evenly.
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Spoon the potato mixture on top of the meat and spread it evenly to the edges of the dish.
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Bake until the topping is golden brown and the filling is bubbly, about 45-50 minutes.
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Let the pie stand for 10 minutes before serving. Serve hot.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 990.2kcal
- % Daily Value *
- Total Fat 50.7g78%
- Saturated Fat 17.1g86%
- Cholesterol 180.3mg61%
- Sodium 6397.5mg267%
- Total Carbohydrate 34.6g12%
- Dietary Fiber 9.3g38%
- Sugars 17.9g
- Protein 91.6g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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