Sausage Shepherd's Pie

5 from 7 votes

This Sausage Shepherd’s Pie is a mouthwatering twist on a classic shepherd’s pie full of soul-warming flavors. The filling features rich Italian sausage, savory herbs, and hearty vegetables. Top it off with buttery mashed potatoes for an unbelievably comforting meal!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 426

Author Jessica Kwon

Ingredients

1 tablespoon cooking oil
½ onion chopped
1 lb ground Italian pork sausage
1 teaspoon dried rosemary
2-3 cloves garlic minced
2 tablespoon all-purpose flour
⅓ cup red wine
¾ cup marinara sauce
½ cup chicken or beef broth or water
1 cup frozen mixed vegetables
Salt and pepper

Mashed Potatoes

2 lb potatoes peeled and chopped; about 3-4 potatoes
6-8 tablespoon unsalted butter room temp
⅓-½ cup whole milk room temp or warmed
½ teaspoon garlic powder
2 tablespoon grated Parmesan cheese
Salt and pepper

US Customary - Metric

Instructions

Preheat oven to 375°F or 190°C. If you don't have an oven-safe skillet, grease a 9x13 casserole dish.
In a large oven-safe skillet, heat oil over medium-high heat. Add onion and sausage. Use your wooden spoon to crumble up the sausage and cook for 5 minutes until sausage is no longer pink. Then add garlic and rosemary, stirring for 30 seconds until fragrant.
Add flour and stir for 1-2 minutes. Then pour in wine and let reduce by half, about 2-3 minutes.
Add marinara sauce, broth, frozen veggies, ¼ teaspoon salt, and ¼ teaspoon pepper. Simmer for 4-5 minutes until lightly thickened. Season to taste. If needed, transfer to casserole dish and set aside.
Meanwhile, add potatoes and 1 tablespoon salt to a pot and cover with 1 inch cold water. Bring to a boil, then turn heat down so it's at a rolling simmer. Cook for 15-20 minutes until completely fork tender. Then drain, turn heat down to low, and return potatoes to pot.
To the potatoes, add 6 tablespoon butter, ⅓ cup milk, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Mash until smooth, adjusting with more butter and milk as needed until creamy. Season to taste.
Spoon dollops of mashed potatoes on top of sausage mixture. Spread until smooth, then use a fork to create ridges all throughout the potatoes. Sprinkle top with Parmesan cheese.
Bake for 25-30 minutes until bubbling, then broil for 2-3 minutes until top is golden. Let cool slightly before serving.

Notes

Sausage: Feel free to use mild or spicy. Pork sausage has the richest flavor, but chicken or turkey sausage would be a lighter option. If using sausage links, remove outer casings first.
Potatoes: I use Russet (Idaho) potatoes, but Yukon Gold would work as well.
Substitutions/Variations:
- To make this gluten-free, replace the flour with gluten-free flour or 1 teaspoon corn starch.
- Feel free to leave the red wine out if preferred. Instead, replace with additional broth or water.
- Use whole milk, half and half, or heavy cream for the mashed potatoes.

Nutrition