Shepherd's Pie (Toulouse Sausage)

This shepherd’s pie with sausage is a twist on the classic Shepherd’s pie using a delicious Toulouse sausage in place of lamb or beef.

Mashed Potatoes:
4 cups yellow potatoes, peeled and cubed (1 L)
¼ cup butter (60 mL)
½ cup milk (125 mL)
1 egg, lightly beaten
2 cups sharp cheddar cheese, freshly shredded (200 g)
sea salt
black pepper, freshly ground

Filling:
1½ lbs (5-6 sausages) Toulouse sausage meat (675 g)
3 Tbsp. butter (45 mL)
2 onions, thinly sliced
8 oz white button mushrooms, quartered (227 g)
2 cups green cabbage, firmly packed, shredded (500 mL)
2 cloves garlic, finely chopped
1 cup chicken broth (250 mL)
1 cup frozen peas (250 mL)

For the Mashed Potatoes:
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.

For the Filling:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). With the rack in the middle position,

In a non-stick skillet, brown sausage meat in 30 mL (2 Tbsp.) of butter, breaking meat with a wooden spoon. Place in a 28x20 cm (11x8") baking dish. Set aside.

In the same skillet, brown onions and mushrooms in remaining (15 mL1 Tbsp.) 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.

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.