Cumberland Sausage Shepherd’s Pie in collaboration with Ms. Sarah Marie Buttigieg a.k.a themaltesefoodie_


For meat & vegetables:
1 tablespoon oil
1 pkt Dewfresh Cumberland Sausages
1 onion, finely chopped
1 medium carrot, finely diced
1 celery stick, finely diced
For gravy:
1/2 teaspoon salt
1/2 teaspoon ground paprika
Ground black pepper to taste
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen peas
1 tablespoon parsley
½ teaspoon thyme
1 teaspoon rosemary
For topping:
Mashed potatoes
1) Heat the oil over medium high heat in a large, deep skillet. Remove sausage skin, cut into small pieces and start browning the meat.
2) Add the chopped vegetables and sauté until softened.
3) Sprinkle salt, paprika and pepper. Cook for 2 minutes, stirring often.
4) Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute).
5) Pour in beef broth, scratching any browned bits off the bottom.
6) Stir in herbs and peas, simmer 4-5 minutes and then let cool in a baking dish.
7) In the meantime, make your favorite mashed potatoes.
8) Preheat the oven to 200°C. Spread the mashed potatoes over the cold filling.
9) Criss-cross with a fork for a great look and crispy edges.
10) Bake at 200°C for 20 minutes or until golden.