Fresh Has Always Been Better!

Sage Shepard’s Pie

Created by Rice Neese

Ingredients:

• 1 Pound Sage Neese's Sausage
• 3-4 Russet Potatoes
• 1/2 Yellow Onion
• 1 Cup Frozen Peas and Carrots
• 1 Cup Beef Broth
• 1/2 Cup Whole Milk
• 1/2 Stick of Unsalted Butter
• 2 Tablespoons Flour
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Worcestershire Sauce
• 4 Cloves of Minced Garlic
• 2 Teaspoons Dried Thyme
• 2 Teaspoons Dried Rosemary
• 2 Teaspoons Dried Parsley
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper

Directions

• Peel and cut the potatoes. Boil in water until you can easily put a fork in them, about 15 minutes.
• Strain water from the potatoes with a colander. Return potatoes to warm pot and add milk, butter, and 1/2 Teaspoon of salt. Mash potatoes until they reach a smooth consistency. Set aside until later.
• Roughly dice the onion. Remove the frozen peas and carrots from freezer so that they can begin to thaw.
• In a large pan, cook the diced onion in a little oil over medium heat until translucent, about 5 minutes.
• In the same pan, add crumbled sausage, parsley, rosemary, and thyme. Cook until the sausage is browned.
• Add the minced garlic to the pan and cook for about two minutes.
• Add Worcestershire sauce, tomato paste, and flour to the pan. Stir to incorporate.
• Add and mix beef broth and the frozen vegetables to the pan. Allow to simmer for 5 minutes.
• Pour meat mixture into a 7 x 11 baking pan. Top with the mashed potatoes. To create a textured affect, put the mashed potatoes in a piping bag and pipe it onto the meat mixture.
• Preheat the oven to 425°F. Bake the dish for about 25 minutes. Allow to cool before serving.