A rustic, comfort food classic that swaps traditional lamb for our meaty HECK! 97% Pork sausages. Layered with seasonal Autumn vegetables and topped with fluffy mashed potatoes and cheddar, this hearty Shepherd’s Pie makes 4 generous portions and is best served with mixed greens and gravy.
What You'll Need
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1.5kg potatoes
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75g butter
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150ml milk
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100g cheddar, grated
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10 HECK! 97% Pork Sausage, de-skinned and broken up
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1 tbsp olive oil
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Salt and pepper
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1 large onion, diced
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2 carrots, diced
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250g butternut squash, diced
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150g parsnip, diced
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2 garlic cloves, crushed
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2 tbsp tomato purée
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500ml chicken or vegetable stock
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50ml Worcestershire sauce
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1 tsp mixed herb
Method
1. Boil the potatoes until tender, then mash with butter, milk and half of the cheddar.
2. Slice down the middle of each sausage and remove the sausage meat from the skins. In a pan, brown the pork sausage meat in oil, salt, and pepper, then add the onion, carrots, butternut squash and parsnip.
3. Add the garlic, tomato purée, stock, Worcestershire sauce and herbs then simmer for 20–25 minutes until thickened.
4. Place the Shepherd’s Pie filling in an oven-proof dish and top with mashed potato.
5. Sprinkle with the remaining cheddar cheese and bake in the oven at 190°C for 25–30 minutes until golden.