Pork Shepherd's Pie
Pork Shepherd's Pie
Johnsonville® Salt and Pepper Ground Pork Sausage, cabbage, carrots, pork gravy and topped with creamy mashed potatoes is the perfect comfort food.
Ingredients
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1
package (16 ounces) JOHNSONVILLE® Salt & Pepper Ground Pork Sausage
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1/2
cup butter, divided
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6
cups chopped cabbage
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2
carrots, quartered and sliced
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1
large onion, chopped
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2
garlic cloves, minced
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1
jar (12 ounces) pork gravy
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2
teaspoons fresh thyme
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4
cups potatoes, peeled and diced
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1/4
cup milk, warmed
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Salt and pepper, to taste
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1 tablespoon butter, melted
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Paprika, to garnish
REVIEWS
Directions
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Preheat oven to 350°F.
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In a large pot, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired. Remove and keep warm.
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In the large pot, cook and stir the cabbage, carrots, onion and garlic in ¼ cup butter until tender; add the sausage, 1 cup gravy and thyme. Stir to combine.
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Spoon into a 9-inch deep dish pie plate.
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Meanwhile, in a saucepan, bring the potatoes to a boil; cook until tender. Drain.
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Mash potatoes and add ¼ cup butter, milk and salt and pepper. Spoon onto sausage mixture.
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Brush with melted butter and sprinkle with paprika.
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Bake for 25 minutes or until heated through and potatoes are golden brown. Serve with remaining gravy.
