With Sweet Potatoes And Squash....YUM!
Do you see all that good stuff all up inside up there?
And those rich, creamy potatoes?
Here's a fork.
I haven't eaten off it yet.
Go ahead. Dig in!!!
Let's go through the steps of making this wonderful Pie.
OH! By the way, Sherpherd's Pie and Cottage Pie are used interchangeably. However, technically Sherpherd's Pie is made with lamb and Cottage Pie is made with beef or back in the day, mutton.
Remember the part in the movie Princess Bride where Billy Crystal plays Miracle Max and is trying to bring back Wesley and starts talking about an MLT, mutton, lettuce and tomato?
We're using pork so I'm not sure what that would be called. Barnyard Pie? Or Farmer's Pie? Pig Pie? Porky Pie?
I better quit while I'm behind :)
Here's the fixins for this really tasty, sweet AND savory, Shepherd's Pie.
Cut up your butternut squash, potatoes and sweet potatoes into 2 inch pieces.
Throw the potatoes in a pan and boil until tender.
Throw the drained potatoes back in the pan and mash them up with a potato masher...
get your Italian sausage started browning in the pan...
Very important, people.
The next food picture will make you do the following...
Don't say I didn't warn you...
Okay. Here's the food picture now.
Second and final warning.
Real maple syrup with melted butter!!!
In the mashed squash, sweet potato and russet potato mixture!!!
Okay, moving on.
Remove the cooked Italian sausage from the pan and put into a bowl.
I actually didn't have enough of the Italian sausage (the recipe calls for 1.5 lbs. and I had 1 lb.), so I heated up some fully cooked Andouille sausage too to use in the dish as well.
Brown up the onions and garlic in a pan with olive oil.
If there's grease left from the sausage, use that for the onions.
Add the sausage back in, along with the corn, milk (cream), egg and hot sauce. Don't skim on the hot sauce.
Also, add the curry and coriander.
I added in the extra Andouille sausage.
Transfer the sausage mixture to the greased pan.
Start adding the potato mixture to the top...
once the potato mixture is on...put in a 350 degree oven for 45 minutes.
And 45 minutes later, here we have a super yummy Shepherd's Pie,
just made a little bit differently than the normal kind of Shepherd's Pie.
Plate yerself up a yummy serving of this totally fantastic Pie.
The saltiness and savory taste of the
sausage contrasts so well to the sweetness of those fabulous potatoes on top!
Do you see how silky and buttery those potatoes are?
I mean REALLY!!!
And that sweet Italian
And sauteed onions and garlic and corn?
Such a fresh take on Ye Olde Shepherd's Pie!
Give it a try and let me know how it turns out!
Bon Appetite Magazine / March 1998
Courtesy of www.turnkeyqualitycars.com
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
2 tablespoons (1/4 stick) butter
2 tablespoons pure maple syrup
1 1/2 pounds sweet Italian sausage, casings removed
2 cups chopped onions1 tablespoon minced garlic
3/4cup frozen peas
3/4cup frozen corn ernels
1/3 cup whipping cream
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
6 drops hot pepper sauce
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. Add butter and syrup. 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, cream, egg, curry powder, coriander and hot sauce.
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.
Well, I've cooked like six days in a row, so that's same as cookin' for a lifetime, isn't it?!?!
Have a great
Sunday ya'll. Talk at ya soon!