Not-Your-Mom's Shepherd's Pie

Before we get started, two disclaimers:

1. This is not your mom's or your grandmother's shepherd's pie.
2. It's better.

Oh, wait - three things:

3. Shepherd's pie does not translate well to photos. They just do. not. do. it. justice. 

All of that aside, this dish is outstanding. Adding squash and a sweet potato to the traditional white potato makes the potato topping lighter and at the same time more filling than you're used to. Add a little butter and maple syrup - and it's like dessert with dinner.

I love an "old fashioned" shepherd's pie with ground lamb. I do. But I do have a soft spot for Italian sausage. Throw in some peas and corn and it's a nod to tradition...but then, when you sprinkle in some curry, it adds warmth and depth that can't be replicated.

Now, marry the sweetness of the potato mixture with the slight spiciness of the sausage with the warmth of the curry. Addictive.

I hope you enjoy this updated version of an old-time favorite as I do!

I told you it wasn't pretty...

...but boy, is it delicious!

Ingredients:

• 1 1/2 lbs. tan-skinned sweet potatoes, peeled, cut into 2-inch pieces 
• 1 lb. butternut squash, peeled, seeded, cut into 2-inch pieces 
• 1 medium russet potato, peeled, cut into 2-inch pieces
• 2 T (1/4 stick) butter
• 2 T pure maple syrup
• 1 1/2 lbs. sweet Italian sausage, casings removed
• 2 cups chopped onions
• 1 T minced garlic
• 3/4 C frozen peas
• 3/4 C frozen corn kernels
• 1/3 C whipping cream
• 1 large egg, lightly beaten
• 1 1/2 tsp. curry powder
• 1/2 tsp. ground coriander
• 6 drops hot pepper sauce

Method:

1. Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Put potatoes and squash through a ricer, into the same saucepan. Stir over medium heat until excess moisture evaporates, about 5 minutes, being careful not to scorch. Add butter and syrup. Season to taste with salt and pepper. Stir to combine.
2. Preheat oven to 350°F. Spray a 8 x 8 x 2-inch glass baking dish or large oval Pyrex baking dish with cooking spray, liberally. 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. [Note: deglaze pan with a tablespoon or two of stock or wine, if necessary.] Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Beat egg with cream, curry powder, coriander and hot sauce in a small bowl. Mix egg mixture with peas and corn into sausage mixture.
3. 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.

Source: Epicurious