Sausage Shepherd’s Pie with Sweet Potatoes and Squash
It’s that time of year again….craving comfort food…the scene is set with the chilly mornings, grass covered in frost, the fire place roaring and you are ready to fill your house with the scent of home cooking and a warming meal. Pictured here is the pie with half of it covered so that you know what it looks like underneath.
I was training my client Marcia, and she had this recipe sitting on her counter. Being the recipe junkie that I am, I asked her for a copy and I’m glad that I did…WOW..super delicious. You can find the unaltered recipe here or for my leaner version check out below!
Makes 4 servings
Ingredients – please use organic when possible
- 1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
- 1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
- 1 medium russet potato, peeled, cut into 2-inch pieces
- 1 1/2 pounds sweet Italian sausage, casings removed – I used Jamie Oliver’s Tomato & Onion Roasted Sausages which are Certified Humane. Or use Field Roast vegetarian sausage.
- 2 cups chopped onions
- 1 tablespoon minced garlic
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 cup chopped carrots
- 1/3 cup homemade hemp milk or almond milk
- 1 tbsp flax seed soaked in 3 tbsp water (let sit for about 3 minutes and use whole mixture)
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- Sprinkle of cayenne pepper
Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, carrots, milk, egg, curry powder, coriander and cayenne.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.
Want to know more about sweet potatoes…check out Marcia’s post about them…delicious!
Looking for other FALL meal ideas…..
Vegetarian Chili with Tea Biscuits
What are you making with all of your Fall produce?
Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades. She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at www.busymamadetox.com. Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending. You can get your PDF copy here