Shepherd’s Pie – with a Twist

07bShepheardsPiebfLOAh, the traditional shepherd’s pie.

Meat, potatoes, veggies; what’s not to love?


this shepherd’s pie is made with home made longaniza sausage and, in place of the potatoes, cauliflower, nicely smashed with cheese and seasoned with just a wee, tiny bit of garlic.

Comfort food just got served…

Longaniza Sausage:
•1 lb ground pork
•2 tbsp packed brown sugar
•2 tsp Worcestershire sauce
•2 tbsp soy sauce
02bSausageMixedbfLO•1 tbsp minced garlic
•1/2 tsp red chili flakes
•1 tsp turmeric
•1 tsp paprika
•1 tsp salt
•1/2 tsp black pepper

•1 head Cauliflower
•1 tbsp butter
•1/4 tsp seasoned salt
•1/2 tsp garlic powder
•1 tbsp dried chives
•1/2 cup Cheddar cheese, shredded

02cSausageCookedbfLOShepherd’s Pie:
•Longaniza sausage
•Smashed cauliflower
•1 tbsp veggie oil
•1/2 cup red pepper, diced
•1/2 cup green pepper, diced
•1 cup onion, diced
•3 cups ‘shrooms, sliced
•Black pepper
Aleppo pepper
•1/4 cup sweet vermouth
•1 tsp hot sauce (this one is my favorite)
•Cheddar cheese, shredded

01aCauliflowerWavebfLOMake the sausage by stirring the pork, Worcestershire and soy sauces together with the brown sugar and other seasonings (using your hands is the best, if messy, way to do this).

Add to a large skillet or Dutch oven over medium high heat and sauté until the meat is well cooked and nicely crumbled.

Drain well and set aside.

03dCauliReadybfLOCut the cauliflower into small crowns and place in a ‘wave-safe covered casserole with just a bit of water. Set your ‘wave for ‘potato’ and go about your bidness until the cycle ends.

Check your cauliflower, it should be fork tender, but if not, return to the ‘wave for another three minutes or so.

Using a slotted spoon, transfer the cooked cauliflower to a food processor fitted with the metal blade.

05dShroomsCookedbfLOAdd the butter, garlic powder, seasoned salt, and chives, then pulse to chop well.

Add the shredded cheese and pulse until the mixture is creamy like mashed potatoes.

Set aside.

Heat the oil in the large skillet or Dutch oven, then add a onion and peppers and sauté for five minutes.

06bVeggieLayerbfLOAdd the ‘shrooms, salt, black and Aleppo peppers and continue to sauté for another five minutes.

Stir in the vermouth and hot sauce, then cook until the veggies are tender, the ‘shrooms nicely browned, and any liquid has been cooked away – mebbe another ten minutes or so.

Heat oven to 350º

08bSPieCiaoPiccolobfLOPack the cooked, drained sausage into the bottom of a two quart baking dish and top with the cooked veggies.

Spread the smashed cauliflower over the top to cover, then sprinkle with another cup or so of shredded cheese.

Bake, uncovered, for 25 minutes, then remove and let rest for ten minutes before serving.

Rich enjoyed his just  as it was, but I really liked adding a nice dollop Ciao! Piccolo to the top of mine.

Either way, a fine shepherd’s pie, and we neither of us missed the potatoes.

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