Spicy Sausage Shepherd’s Pie

Here are some more Rachael Ray recipes.  We actually made them last week, I just didn’t get around to posting them.  There’s still a few waiting that we haven’t tried yet, and since Jagger’s away all week, I won’t be cooking them yet.  Enjoy!

Spicy Sausage Shepherd’s Pie

Serves: 4  Prep:  15 min  Cook: 30 min

8 baking potatoes (about 2 1/2 pounds), peeled and cut into 1/2 inch cubes
2 cups chicken broth
6 tablespoons heavy cream
salt and pepper
1 pound hot italian sausage, casings removed (or 1 pound ground turkey, seasoned to taste with onions and crushed red pepper)
1/2 head green cabbage, cored and thinly sliced
1 onion, chopped
3 cloves garlic, thinly sliced
1 tablespoon jarred horseradish
1/2 bunch flat-leaf parsley, chopped

1. Preheat the broiler.  In a pot, combine the potatoes and enough salted water to cover by 1 inch.  Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes; drain.  Masin in 1/2 cup chicken broth and the cream; season with salt and pepper.
2. Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up until browned, 5 to 7 minutes; using a slotted spoon, transfer the sausage to a bowl.  Add the cabbage, onion and garlic to the pan, season with salt and pepper and cook until golden, about 5 minutes.  Stir in the remaining 1 1/2 cups chicken broth and the horseradish.  Bring to a boil, then lower the heat and simmer until the liquid is reduced, about 10 minutes.  Stir in the cooked sausage and the parsley, reserving 1 teaspoon for sprinkling.
3. Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes.  Sprinkle with the reserved parsley.

We were really happy with how this one turned out – it had a really unique flavour to it without being too spicy.  My only complaint was that it made a huge amount.  Like, incredibly huge.  I ended up putting the whole thing in a big 9×13 pan rather than keeping it in the skillet like she suggested.  Seriously, this was enough to feed a family of 6 for 2 days I think.  We had it for dinner, lunch, lunch, lunch and still have some left I think.  Be prepared if you’re cooking this one!
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