Sausage Shepard’s Pie

A picture of sausage shepards pie on a table with decorative pumpkins


Sausage Shepard’s Pie

About 6 people

Prep Time
1 Hour

Cook Time
30 Minutes

This recipe might just make the best sausage shepard's pie in all of North Carolina.


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

Step One

Peel and cut the potatoes. Boil in water until you can easily put a fork in them, about 15 minutes.

Step Two

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.

Step Three

Roughly dice the onion. Remove the frozen peas and carrots from freezer so that they can begin to thaw.

Step Four

In a large pan, cook the diced onion in a little oil over medium heat until translucent, about 5 minutes.

Step Five

In the same pan, add crumbled sausage, parsley, rosemary, and thyme. Cook until the sausage is browned.

Step Six

Add the minced garlic to the pan and cook for about two minutes.

Step Seven

Add Worcestershire sauce, tomato paste, and flour to the pan. Stir to incorporate.

Step Eight

Add and mix beef broth and the frozen vegetables to the pan. Allow to simmer for 5 minutes.

Step Nine

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.

Step Ten

Preheat the oven to 425°F. Bake the dish for about 25 minutes. Allow to cool before serving.