Back when we visited Erica’s sister Tara in Chicago last month, she made for us that Asian veggie salad. She also made this awesome take on shepherd’s pie- a “bangers bake” as she called it. We liked it so much we asked for the recipe. It’s a great fill-me-up kind of dinner that is pretty impressive if you have guests over! It’s also really fast if you already have some leftover mashed potatoes.
We would also like to take this opportunity to introduce you to the newest members of our little family- Rory and Cici! They love when we cook and are always underfoot now when we’re in the kitchen.
Not your typical shepherd’s pie, but just as delicious.
- Servings – 4
- Prep time – 5 minutes
- Cook time – 30 minutes
- 1/2 pound fresh sausage (we used bratwurst for the flavor)
- 1 medium onion, chopped
- 1 1/2 cups of frozen carrots, peas, and corn mix
- 1-2 cups gravy (you can make your own but it’s way easier to buy it jarred!)
- Leftover mashed potatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper
1. Preheat your oven to 350°F.
2. Heat large pan on medium-high heat; add about a tablespoon of butter when hot. Add sausages when butter has melted. Brown all sides. (Tara’s sausages were so thick and curved, she would brown two sides, then cut them in half to be able to brown the other sides. Do whatever works for you (though if you cut them before browning at all, the skin can tear))
3. Once sausages are browned on all sides, remove from the pan and set aside. Lower heat to medium. Add onions to large pan. Cook 5 minutes.
4. Cut the sausages into rounds and return to the pan with the onions. Add the frozen vegetables. Cook another 5 minutes.
5. Season with the thyme and rosemary (feel free to add different amounts than the ones above). Add salt and pepper to taste. Cook until the onions are almost translucent. Turn off the heat.
6. In a casserole dish or ramekin, layer some of the sausage and veggie mixture. Then over top, pour a few spoonfuls of gravy. Alternate gravy and sausage/veggie layers until an inch or two from the top.
7. Spoon mash onto top of ramekin so it is in a large mound, reaching all of the edges. Place the dish on a baking sheet in case the gravy bubbles out during cooking.
8. Bake for 10-15 minutes or until the mashed potatoes are just starting to brown on top.