Sausage Shepherds Pie

August 1, 2009

I don’t know about you, but I LOVE Shepherds Pie! I came across this recipe on All Recipes.com. I gave it a try and think it really is great. It meets all my criteria; cheep, easy, makes a lot. I was going to add some shredded cheese to it but forgot as I was making it.

  • 1 pound Ground Sausage
  • 1 (12 ounce) jar prepared beef gravy
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 teaspoon Worcestershire sauce
  • 1 (24 ounce) package Mashed Potatoes
  1. Preheat oven to 400 degrees F. In skillet, crumble and cook sausage over medium heat until browned. Drain on paper towels. In bowl, combine sausage, gravy, vegetables and Worcestershire sauce.
  2. Pour into a greased 2-quart casserole dish. Spoon mashed potatoes into even layer on top. Bake for 30-40 minutes or until hot.

On piece of advice, do not add any salt. Between the gravy and Worcestershire sauce there is plenty of it! There is really not much to say about this recipe. You really can’t mess it up! I used “loaded” mashed potatoes, but you can use anything you want. Here are some photos of preparing the dish…

Browning the sausage…

At the same time I was preparing the mashed potatoes. Just follow the directions on the pack…

Next I just put everything into the meat mixture and spread it evenly on the bottom of my baking dish. The veggies go in still frozen if you were wondering…

The I smoothly covered the mixture with the mashed potatoes and it was ready for the oven…

Here it is fresh out of the oven…

And a bad shot of it on my plate…

Like I said, very cheep! Here is the price breakdown…

Sausage $2.50

Potatoes $0.99

Veggies $1.39

Gravy $1.19

TOTAL $6.07

Lots of fun for a little over $6.00! I already had the Worcestershire sauce, if you don’t just add a couple dollars to the total. You will find that Worcestershire sauce lasts a long time so get a small bottle. I hope you like this!

PS – The new website is taking a lot longer to get up and running! Sorry!

Sausage and Pepper Pizza

November 22, 2008

I received an email the other day asking if I was still making pizza. I sure am! I find pizza very easy and a great long lasting meal. I am still using my old recipe for pizza sauce. You can find it here in one of my posts. I tend to add a little more garlic to it depending on the mood I am in. Sometimes I use the frozen dough you find in the freezer section of Kroger. It makes the prep time much faster. I don’t think it is as good, but saves time.

The other day I tried a sausage and pepper pizza. It turned out great! I used regular bulk sausage, red, green peppers, onion, and garlic. After baking I topped the pizza with fresh parmesan cheese. It was great! That is one thing I really love about pizza, add anything you feel like and it will probably turn out wonderful.

Here it is about to go in the oven…

Here it is fresh out of the oven…

And then cut and topped with parmesan cheese…

What is your favorite pizza?

I saw this recipe on Running With Tweezers and kept meaning to try it. I finally got the chance to the other night and was very happy.

Sausage and Broccoli Pasta – serves 4 as medium sized entree portions

  • 1 lb. bulk roll Italian sausage or link style, removed from casings
  • 1 16 oz. box penne or shell shaped pasta
  • 12 oz.  fresh broccoli – rinsed, dried and cut into florets
  • 1 tsp. extra virgin olive oil
  • 1 lemon to use for zest
  • 1 tsp. dried red chili flakes
  • fresh ground salt and pepper, to taste
  • freshly grated Parmesan cheese, optional

– Fill large pasta pot with water and heat until water is at rolling boil. Add pasta to water and cook according to product directions. About 3 minutes before pasta is done, add the broccoli florets. They will blanche quickly in the pasta water. When pasta is cooked, drain and set aside.
– While pasta is cooking, crumble sausage in a large skillet into large chunks and begin to brown. Don’t break the pieces up too small or they will disintegrate. Let them brown and caramelize in the pan. When thoroughly browned and cooked through, DO NOT DRAIN THE FAT. This is your sauce.
– Pour cooked and drained pasta & broccoli back into the pasta pot and add the sausage, including the oil and such at the bottom of the skillet. Drizzle the mixture with the teaspoon of extra virgin olive oil and mix thoroughly. If the pasta is too dry for your liking, add olive oil as desired. Sprinkle red chili flakes on pasta. Zest lemon over pasta and add salt and pepper to taste then mix all the ingredients together one last time. Grate Parmesan over the pasta before serving. Serve immediately.

I learned a couple things with this recipe. What is a floret? I found out quickly at Kroger that a broccoli floret is just the top of the broccoli. The good thing is you can just buy florets and not have to cut them yourself. This is a nice easy recipe. I highly recommend giving this a try! Here is the price breakdown…

Pasta – $0.88

Lemon – $0.69

Broccoli florets – $1.54

Sausage – $2.00

Total cost – $5.11

Here is everything cooking…

Here is the final dish…