Pork Sausage Meat Parmentier
with Tons of Veggies & Aged Cheddar
Cooking time
30 minutes
Servings
4
Calories
630 /serving
Sure, parmentier is a fancy French word for shepherd’s pie. But it’s a snuggly and satisfying supper in any language. Our version of the comfort classic makes use of loose pork sausage for the meat, and discreetly loads on the veg in more ways than one, with cubes of butternut squash and grated zucchini. Top that with a layer of boiled potatoes mashed with butter. Then say cheese: aged cheddar broiled to bubbly gold.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 900g Potatoes
- 200g Diced butternut squash
- 1 Onion (or shallot)
- 2 Green zucchini
- 30ml Tomato paste
- 60g Grated aged cheddar
- 9g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided oven-safe pan
Strainer
Peeler
Grater
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
14 g
Sodium
1200 mg
Total Carb
55 g
Sugars
7 g
Protein
28 g
Fibre
6 g
Preparation
Make the mash
Preheat the oven to broil. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, grate the zucchini (large holes). Halve, peel and small-dice the onion.
Start the parmentier
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the sausage meat and cook, breaking up the meat, 3 to 5 min., until golden brown and partially cooked.
Continue the parmentier
To the pan of sausage meat, add the onion and tomato paste. Cook, stirring frequently, 2 to 3 min., until fragrant. Add the squash, zucchini, spices and S&P. Cook, stirring frequently, 3 to 4 min., until beginning to soften and the sausage meat* is cooked through. Add ½ cup water and cook, partially covered, stirring occasionally, 4 to 6 min., until tender.
Finish the parmentier
Spread the mash over the sausage meat and vegetables. Sprinkle with the cheese. Transfer to the oven and broil, 3 to 4 min., until golden brown. Let sit for 5 min. before serving.
Plate your dish
Divide the parmentier between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
