Archives for October 29, 2016

Fall Sweet Potato & Sausage Shepherd’s Pie

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This is a unique take on shepherd’s pie, especially if you like sweet potatoes. To balance the sweetness, we made a savory filling using turkey Italian sausage to keep it a little healthier, along with hearty vegetables, rich chicken stock, and lots of seasoning.

It’s also a great way to use up leftover sweet potatoes from your holiday meal. If you don’t have leftover sweet potatoes, you can them up quickly in the microwave. Just poke a few holes around the outside, and microwave for 3-4 minutes on each side or until soft. Carefully slice the potato and a half, and scoop out the flesh. Mash it with a fork until completely smooth.

Taste your leftover sweet potatoes before starting the recipe. If they are too sweet, they will not work for this recipe (candied sweet potatoes will not work). It will be entirely too sweet, and it would be better to just cook a couple up in the microwave.

This doesn’t take long to bake because the filling is already hot. You’re really just baking it long enough for the potatoes to warm through and for the top to get lightly browned.

Enjoy!

Sweet Potato & Sausage Shepherd’s Pie
(makes six servings)

Ingredients:

• 1 1/2 to 2 cups mashed sweet potatoes
• 1/2-pound turkey Italian sausage
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups chicken stock + 2 tablespoons
• 1/2 teaspoon thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons vegetable stock

Directions:

1. Preheat your oven to 350°F
2. Add the olive oil to a large skillet over medium-high heat.
3. When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
4. Add the onion and carrots and cook for 5 minutes over medium heat.
5. Add the seasonings, garlic, peas, and corn, and stir to combine.
6. Cook for two minutes, and pour in two cups of the stock.
7. Turn the heat back up to medium-high, and bring the mixture to a simmer.
8. Simmer gently for about 10 minutes or until the liquid has reduced by half.
9. In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
10. Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
11. Turn the heat down to medium, and continue to stir until the mixture has thickened.
12. Remove the pan from the heat.
13. Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
14. Top with a 1/4 cup of Parmesan cheese.
15. Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
16. Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
17. Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

Fall Sweet Potato & Sausage Shepherd’s Pie

• Author: Ashley at Frugal Coupon Living
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 6 1x

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Ingredients

Scale 1x2x3x

• 1 1/2 to 2 cups mashed sweet potatoes
• 1/2-pound turkey Italian sausage
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups chicken stock + 2 tablespoons
• 1/2 teaspoon thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons vegetable stock

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Instructions

1. Preheat your oven to 350°F
2. Add the olive oil to a large skillet over medium-high heat.
3. When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
4. Add the onion and carrots and cook for 5 minutes over medium heat.
5. Add the seasonings, garlic, peas, and corn, and stir to combine.
6. Cook for two minutes, and pour in two cups of the stock.
7. Turn the heat back up to medium-high, and bring the mixture to a simmer.
8. Simmer gently for about 10 minutes or until the liquid has reduced by half.
9. In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
10. Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
11. Turn the heat down to medium, and continue to stir until the mixture has thickened.
12. Remove the pan from the heat.
13. Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
14. Top with a 1/4 cup of Parmesan cheese.
15. Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
16. Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
17. Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

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Have left over Thanksgiving ingredients? Consider these Fall Enchilada Casserole with Turkey & Sweet Potatoes. Pin to Pinterest.

Cooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.

WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.

Last Updated on August 25, 2017 by Ashley at Frugal Coupon Living