Sweet Potato And Sausage Shepherds Pie Recipes

SWEET-POTATO AND SAUSAGE SHEPHERD'S PIE

Steps:

• Preheat oven to 400 spray a regular loaf pan with cooking spray
• Boil potatoes until tender in a large pan.About 15 min.
• Combine olive oil, garlic and onions in a large skillet and saute for 5 min or until tender. Add sausage,beef and pepper. Saute until meat is cooked through..about 8 min. Add the beer and simmer until reduced by half..about 4 min. I usually remove the veggies after cooking and saute beef/sausage separately..then drain fat. You can do all together..might have more flavor!
• In a small glass mix the cornstarch with water. Add this to meat and stir until thickened. Remove from heat
• Spread the meat mixture in bottom of loaf pan, in small bowl mix the corn/creamed corn together and layer if over the meat.
• When potatoes are cooked, drain and return to pan. Add milk, butter and brown sugar, salt to taste, then mash till smooth. Spread over corn mixture
• Bake 35 min or until potatoes are lightly browned at the edges

SWEET POTATO SHEPHERD'S PIE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH

Steps:

• 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.