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Wayne Post
I'm Rachel, and I love food
Maple sausage shepherd's pie
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About this blog
By Rachel Lunch
I'm Rachel, and I love fresh ginger and the scent of citrus. And let's not forget carbs. I'm from the land of Wegmans. (The first Wegmans.) Now I live in Boston. I live with my boyfriend and my sweet puppy son.

I pin pictures. ...
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Rachel's Lunch
I'm Rachel, and I love fresh ginger and the scent of citrus. And let's not forget carbs. I'm from the land of Wegmans. (The first Wegmans.) Now I live in Boston. I live with my boyfriend and my sweet puppy son.

I pin pictures. http://pinterest.rachelrepard.com
I tweet tweets. http://twitter.rachelrepard.com
I insta grams. http://instagram.rachelrepard.com
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This is an easy, autumn-inspired dish that's a bit of a twist on the traditional shepherd's pie. Sweet potatoes and mapley sausage come together in a delicious way that's perfect for a cool autumn night.



Maple sausage shepherd's pie

4 sausages

1 onion, chopped

1 bell pepper, chopped

1 tsp dried sage

3 Tbsp maple syrup

2 cups frozen corn

2 sweet potatoes

2 Tbsp butter

1/2 cup sour cream

1/2 cup freshly grated parmesan

Preheat a cast iron pan to medium high, and the oven to 375F. Split casings of sausages and remove. Add sausage to pan and cook about 5 minutes, until starting to brown. Add onion, pepper and dried sage. Continue to cook until sausage is cooked through and onions and peppers are soft. Remove from heat and use a paper towel to soak up some excess oils. Stir in maple syrup and corn.

Meanwhile, heat a large pot of water to a boil. Peel sweet potatoes and cut into chunks. Add to boiling water and cook until soft, about 30 minutes. Drain water, add butter and sour cream and mash until smooth. Spread evenly over sausage and vegetables. Sprinkle with parmesan and put in the oven until cheese is browned.



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