Sausage Shepherd’s Pie
Sausage Shepherd’s Pie
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Sausage Shepherd’s Pie

25 MIN
1 H 15 MIN
6 to 8 servings


Mashed Potatoes



Mashed potatoes

  1. In a pot of salted boiling water, cook potatoes until very tender. Drain. Mash with butter. Add milk and egg and combine until smooth. Season with salt and pepper. Add half of the cheese. Set aside.


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a non-stick skillet, brown sausage meat in 30 ml (2 tablespoons) of butter, breaking meat with a wooden spoon. Place in a 28 x 20-cm (11 x 8-inch) baking dish. Set aside.
  3. In the same skillet, brown onions and mushrooms in remaining (15 ml/1 tablespoon) of butter. Season with salt and pepper. Add cabbage and garlic and soften for 2 minutes. Deglaze with broth. Add peas. Spread over sausage meat and press lightly.
  4. Spread mashed potatoes over vegetables. Sprinkle with remaining cheese. Bake for 45 minutes or until pie is golden brown. Let cool for 10 minutes before serving.


  1. This was surprisingly delicious! I did substitute hot Italian sausage meat for the Toulouse (this gave the dish a nice bite!), and you can sauté the vegetables in some of the fat from the sausage instead of the butter called for in the recipe. I heeded comments by other reviewers and added more sausage and less broth (remove the vegetables with a slotted spoon). I had forgotten to add the egg to the potatoes, so I brushed the top of the casserole with egg wash & sprinkled with paprika. It was truly great!

  2. I've made this several times and the whole family loves it!

  3. It looks like Shepherd's Pie but the taste is odd. It also produced a lot of liquid with no indications for thickening it. Rather unpleasant.

  4. Love this recipe! Nice way to incorporate the cabbage.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.