Sausage Shepherd's Pie

Sometimes you have great plans for a recipe and then you come to find out that one (or two) of your ingredients have gone south. Sometimes you just have to give up and make something else, and other times you stick to your guns and come up with a unique and delicious dish.  This recipe happens to come from one of the latter situations.  You might want to save this dish for a cool spring day as the dish is pretty heavy.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to give the mashed potatoes a great flavor.

Ingredients:    serves 4
2 - Andouille sausage
3 - russet potatoes
1-2 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1-1.5 cups - milk
1/3 cup - corn kernels
1/2 - yellow onion
To taste - salt and black pepper

Directions:
1. Place a large pot of water on the stove and bring to a boil.  Rinse and clean the potatoes and chop into 1" cubes.  Add to the boiling water.  Preheat the oven to 425º F.

2.  Heat a large frying pan on the stove over medium heat.  Dice the onion into 1/4" x 1/4" pieces.  Add enough oil or cooking spray to keep the onion from sticking.  Cook for 5 minutes.  Cut the sausages into quarters length-wise and then chop into 1/2" long pieces.  Add to the pan with the corn and heat throughout.

3.  Drain the potatoes using a colander and return to the pot over medium heat.  Add the milk, Pastamore Roasted Garlic Grapeseed Oil, and mash until smooth.  Season to taste with salt and black pepper.

4.  Lightly grease an 8" x 8" baking pan with butter or cooking spray. Scoop in enough mashed potatoes to fully cover the bottom of the pan 1/2" deep.  Add the sausage and corn mixture and spread until it is level.  Add the remaining mashed potatoes and gently spread until level.  Place into the oven.

5.  Cook for 10 minutes.  Turn off the oven and turn on the broiler at 500º F.  Cook for 5 minutes.  Remove from the oven and allow to sit for 5-10 minutes.  Cut into quarters and serve.