Sausage Cottage Pie
I finally made a comfort pie ❤️!!!
Call it what you want, Cottage Pie, Shepherd’s Pie or Hachis Parmentier, it’s absolutely delicious and comfort food at the max 😋!!! Cottage Pie is an English Pie combining a meat filling with a creamy mashed potato topping. If you’ve been following me, you know my husband is Scottish, but I’m not calling this a Shepherd’s Pie because Shepherd’s Pie should only contain lamb. Hachis Parmentier, is also very similar to a Cottage Pie and is the French version of this comfort classic.
I’m not sure why I waited so long to create a savory pie because we absolutely love them. The beauty below is from The June Cork Pub in Dover, New Hampshire. Quick plug for The June Cork, it’s a great British style pub in our hometown and has quickly become a favorite and somewhat “our local” in the midst of COVID ❤️!!!
Okay, back to the Cottage Pie deliciousness. This has it all, sauteed root veggies, flavorful sausage, tomato paste, beef stock and a super creamy and cheesy potato topper!
I hope you enjoy my version of the Cottage Pie and don’t forget to share your feedback if you give this a try!
Some Notes
To Sausage or Not – We opted for a combination of mild and hot sausage. The hot sausage added kick and definitely delivered flavored, but you could certainly use all mild sausage. Additionally ground beef, chicken or pork would work well too. If you go the ground lamb route, welcome to Scottish Shepherd’s Pie!
Potato Options – Yukon Gold all the way, but if you have Russets or white or yellow potatoes would work well.
To Wine or Not – I have white wine in my recipe. If you’d rather cook without alcohol, replace the wine with water.
Sausage Cottage Pie
Ingredients
- 1 drizzle cooking oil
- 1 lb ground sausage, I used ½lb hot and ½lb mild.
- 16 oz Yukon Gold Potatoes, peeled and cubed
- ½ cup sour cream
- 1 TBSP unsalted butter
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 white onion, chopped
- 2 cloves garlic, smashed and chopped
- 2-3 stems fresh thyme, pick the leaves off the stem
- 3 TBSP tomato paste
- 1 tsp Worcestershire sauce
- 1 TBSP all purpose flour
- ½ cup white wine
- 1 beef stock concentrate or cube
- ½ cup cheddar cheese, grated
- salt & pepper, for seasoning
Instructions
- Prepare the veggies, herbs and aromatics.
Preparing the Mashed Potatoes
- Place the potatoes in a medium pot with enough salted water to cover the potatoes and cook until tender, 15-20 minutes.
- When the potatoes are ready, drain them and return to the pot. Mash the potatoes with the sour cream and butter and season with salt & pepper. Cover and set aside until the pie is ready to be assembled.
Preparing the Sausage Filling
- Meanwhile, try the oven broiler on and drizzle a touch of cooking oil in an oven proof skillet. Once the oil has heated to medium, add the carrot and cook for 2-3 minutes. Don't be afraid to season the carrots with salt & pepper.
- Add the celery and onion and cook together for another 5-7 minutes. Again, season, as desired.
- Add the garlic and the thyme and cook until aromatic.
- Remove the sausage from the casing and add to the pan with the veggies. Break up the sausage and allow a slight char to build on the sausage because that's flavor.
- Add the tomato paste and Worcestershire sauce and combine together with the sausage mixture.
- Add the flour and cook off for 2 minutes. Add the wine and stock concentrate and allow to simmer until thick, 3-4 minutes.
- Taste and season, if necessary.
Assembling, Finishing & Serving the Pie
- Top the sausage mixture with the mashed potatoes and top with the cheddar cheese.
- Add to the oven and broil until the top is golden brown. Note: Be careful not to burn the cheese. Once golden brown, remove from the oven.
- Serve warm, enjoy & cheers 🍻!
