Sausage Skillet Shepherd’s Pie
with Maple-Dijon Salad
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Everyone can use a restful evening during the week, and this shepherd’s pie understands that. Pork sausage meat comes conveniently pre-seasoned, for browning with shallot and garlic. Layered with peas and potatoes, a warm skillet finds contrast in a radish-crisp salad of baby greens.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 2 Garlic cloves
- 1 Shallot (or onion)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Radishes
- 450g Potatoes
- 45ml Maple-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 150g Green peas
Contains: Milk • Mustard • Sulphites
You will need:
Medium oven-safe pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
15 g
Sodium
1120 mg
Total Carb
62 g
Sugars
11 g
Protein
30 g
Fibre
10 g
Preparation
Make the mash
- 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 ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the sausage meat
- Meanwhile, preheat the oven to broil.
- Halve, peel and mince the shallot.
- Mince the garlic.
- In a medium, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the sausage meat*, shallot and garlic. Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
Make the salad
- Meanwhile, thinly slice the radishes.
- In a large bowl, combine the baby greens, radishes and vinaigrette.
Make the shepherd's pie
- To the pan of sausage meat, add the demi-glace, peas and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until a sauce begins to form.
- Spread with the mash in a rustic fashion, making wavy designs with your fork.
- Transfer to the oven and broil, 4 to 6 min., until the top begins to brown.
Plate your dish
- Divide the shepherd's pie and salad between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
