Spicy Sausage Shepherds Pie

By ccavaletti

Ingredients

• 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
• 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

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 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. Mash in 1/2 cup chicken broth and the cream; season with salt and pepper.

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.

Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.

Tip
Swap ground turkey for the sausage for a lighter twist; saute with finely chopped garlic and crushed red pepper for added flavor and heat.
Tip
Assemble individual servings in ovenproof bowls.
Tip
Chop any leftover veggies from the refrigerator and add with the cabbage in Step 2.