Spicy Sausage Shepherd's Pie

Healthyby30
Healthyby30 Posts: 1,349 Member
edited September 22 in Recipes
Took this one from Rachael Ray magazine:

8 russet potatoes
2 cups reduced sodium chicken broth
1/3 cup Skim Milk
1 pound hot or sweet italian turkey sausage links, casings removed
1/2 head green cabbage, cored and thinly sliced
1 onion, chopped
3 garlic cloves, chopped
1/2 bunch flat leaf parsley

Preheat broiler.

In a pot, combine the potatoes and enough 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 milk, season to taste with salt and pepper.

Meanwhile, in a large, ovenproof skillet, cook the sausage over med-high heat, breaking it up until browned, about 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. Bring to a boil, lower the heat and simmer until the liquid is reduced, about 10 minutes. Stir in the cooked sausage and the parsley, reserving 1 tsp for sprinkling.

Spoon mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with reserved parsley.

ETA: Original recipe calls for heavy cream not skim milk for the potatoes..I use skim milk and it tastes delish!!

246 calories a serving. 8 servings, cut into equal portions.

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