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Tuscan Shepard’s Pie Print Email


4-6 servings

meat sauce:
1.1 lb Italian pork sausages
1 onion, finely chopped
4 cups tomato sauce
4-5 sage leaves, torn
salt
extra-virgin olive oil

mash:
1 lb peeled potatoes
3/4 lb cooked white beans
milk as needed
parsley, finely chopped, optional
salt

Take out the meat of the sausages and mash it before gently frying it with the chopped onion and the sage until the meat has browned slightly.

Add the tomato sauce and simmer for about 1 hour, stirring regularly.

Meanwhile, cut the potatoes in large chunks and boil until soft. Drain

Press the potatoes and the beans through a potato ricer into a bowl, or mash by hand or whip in a stand mixer - blending in milk to make a smooth mash. Stir in the parsley (butter would be nice too, but not necessary.)

Spread the meat sauce evenly in the bottom of a casserole pan and cover with a layer of the mashed potatoes - this can be made fancier by piping it out with a pastry bag.

Bake in a pre-heated 400°F oven for about 20 minutes or until the top layer has browned.
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