This comforting Shepherd’s Pie features a rich filling of lean ground beef and spicy Italian sausage simmered in a savory tomato sauce with garlic, mushrooms, and fresh herbs. The savory meat mixture is crowned with a luscious layer of buttery mashed potatoes blended with parmesan cheese. It offers a perfect balance of tender meat, smooth potatoes, and robust flavors. Ideal for a cozy family dinner or meal prep, this dish is satisfying and delicious.
Shepherd’s Pie #2
Description
This comforting Shepherd's Pie features a rich filling of lean ground beef and spicy Italian sausage simmered in a savory tomato sauce with garlic, mushrooms, and fresh herbs. The savory meat mixture is crowned with a luscious layer of buttery mashed potatoes blended with parmesan cheese. It offers a perfect balance of tender meat, smooth potatoes, and robust flavors. Ideal for a cozy family dinner or meal prep, this dish is satisfying and delicious.Ingredients
Directions
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Preheat oven to 350°F (175°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 sausages in a medium skillet over medium-high heat.
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Cook the meat, breaking up the beef with a spoon, until it loses its pink color and releases juices.
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Add the whole peeled 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, fresh basil, 1/2 teaspoon salt, dried oregano, and black pepper.
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Continue to simmer the meat mixture for another 10 minutes. Remove from heat and set aside.
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Meanwhile, place the potato chunks in a large 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, butter, the remaining 1/2 teaspoon salt, and additional pepper to taste.
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Continue beating the potato mixture until it 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 in the preheated oven until the top is golden brown and the filling is bubbling, about 45-50 minutes.
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Let the pie stand for 10 minutes before serving.
Nutrition Facts
Servings 6
- 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.
Note
If fresh basil is unavailable, you can use an additional 1/2 teaspoon of dried basil.
For a richer flavor, use whole milk instead of skim milk for the mashed potatoes.
Ensure the potatoes are drained well to prevent the topping from becoming watery.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best texture.
This recipe uses Italian sausage for extra flavor, but you can substitute with mild sausage if you prefer less heat.
