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Shepherd's Pie with Irish O'Garlic Sausage

Shepherd's Pie with Irish O'Garlic Sausage

John Whitehead
This twist on shepherd's pie is so irresistible, you'll never want to go back to the original recipe!
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Prep Time 30 minutes
Cook Time 25 minutes
Boil Potatoes 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 large pot to boil potatoes
  • 13X19 baking dish
  • 1 hand blender or stand mixer old school use you arms!

Ingredients
  

Mashed Potatoes

  • 5 lbs Russet or Gold potatoes
  • 6 tbsp butter
  • ⅓ cup milk or cream
  • 1 tbsp garlic salt

Johnsonville Irish O'Garlic Sausage

  • 19 oz Johnsonville Irish O'Garlic Sausage beef or lamb (traditional)
  • 16 oz frozen peas and carrots
  • 1 large onion chopped
  • 1 clove garlic chopped
  • 1 tsp whisky or more
  • 1 tsp Worchestershire
  • ½ tsp rosemary
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp Umami Option if you can not find it. Japanese
  • 1 tsp kosher salt
  • 1½ cups beef stock
  • ½ cup water
  • 2 tsp corn starch or flour
  • 2 tbsp cold water

Instructions
 

Mashed Potatoes

  • Peel the potatoes (the worst part) and place in cold water
    5 lbs Russet or Gold potatoes
  • Coarsely chop potatoes and put in cold water
  • Boil potatoes until tender
  • put butter, milk, and garlic in large pot you plan to blend potatoes
    6 tbsp butter, ⅓ cup milk or cream, 1 tbsp garlic salt
  • drain potatoes and put in pot for 5 minutes (this is to melt butter and warm milk)
  • Blend or mash potatoes

Johnsonville Irish O'Garlic Sausage

  • Pre heat oven to 425 degrees
  • Heat up pan with 1 T of oil
  • add onions and cook until translucent
    1 large onion chopped
  • add sausage and brown (use spatula to chop into small pieces)
    19 oz Johnsonville Irish O'Garlic Sausage
  • add peas and carrots and continue to brown for 2 minutes
    16 oz frozen peas and carrots
  • add rest of ingredients except corn starch and cold water, and bring to simmer
    1 clove garlic chopped, 1 tsp whisky or more, 1 tsp Worchestershire, ½ tsp rosemary, 1 tsp sage, 1 tsp thyme, 1 tsp Umami, 1 tsp kosher salt, 1½ cups beef stock, ½ cup water
  • simmer for 10-15 minutes, and add corn starch slurry (mix corn starch with cold water)
    2 tsp corn starch, 2 tbsp cold water
  • simmer until mixture thickens around 2-3 minutes
  • place filling in 13X19 baking dish
  • place mashed potatoes on top of filling and bake for 25 minutes
  • let cool, serve and enjoy!