Spicy Sausage Shepherd's Pie

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I currently have a subscription to Rachael Ray Magazine. Once in a while I have all the ingredients to make something without going to the store first. This was not one of those times. Instead, we were stuck in town, 30 minutes away, and I knew that my supper plans went down the drain. We grabbed a take & bake pizza and garlic fingers, and a small head of cabbage.

I had never liked cabbage as a child, I figured that Blake and Austin would enjoy supper and I would eat around the cabbage. Surprise, tastes do, thankfully, change. Due to allergies, and an ingredient missing, I made mine a little different. Here is my version of a spicy sausage shepherd’s pie.

Spicy Sausage Shepherd’s Pie

Ingredients

8 baking potatoes (about 2 1/2 pounds), peeled and cut into 1/2-inch cubes
2 cups chicken broth
6 tablespoons milk
Salt and pepper
1 pound sausage, casings removed
1/2 head green cabbage, cored and thinly sliced
1 onion, chopped
3 cloves garlic, thinly sliced
instead used a couple splashes of hot sauce
1/2 bunch flat-leaf parsley, chopped

Instructions

Preheat the broiler. In a pot, combine the potatoes and enough salted water to cover by 1 inch. Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes; drain. Mash in 1/2 cup chicken broth and the cream; season with salt and pepper.
Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up, until browned, 5 to 7 minutes; using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion and garlic to the pan, season with salt and pepper and cook until golden, about 5 minutes. Stir in the remaining 1 1/2 cups chicken broth and the horseradish. Bring to a boil, then lower the heat and simmer until the liquid is reduced, about 10 minutes. Stir in the cooked sausage and the parsley, reserving 1 teaspoon for sprinkling.
Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.

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We loved this! Austin wasn’t too sure about the texture of the cabbage (her first time having it), but over all it was good. Blake said we definitely have to make it again.