Sausage Shepherd's Pie with Sweet Potatoes and Squash
From Bon Appetite Magazine, 1998 (via Epicurious website)
- 1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
- 1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
- 1 medium russet potato, peeled, cut into 2-inch pieces
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons pure maple syrup
- 1 1/2 pounds sweet Italian sausage, casings removed
- 2 cups chopped onions
- 1 tablespoon minced garlic
- 3/4cup frozen peas
- 3/4cup frozen corn kernels
- 1/3 cup whipping cream
- 1 large egg, lightly beaten
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 6 drops hot pepper sauce
Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.
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