Shepherd’s Pie with Chicken Sausage

Name: Shepherd’s Pie with Chicken Sausage
Prep time: 20
Cook time: 70
Total time: 90
Yield: 1
Ingredients: Yukon Gold potatoes, peeled and cubed; whole milk; salted butter, melted; large egg, beaten; Kosher salt and freshly ground black pepper to taste; butter; yellow onion, chopped; carrots, peeled and chopped; stalks celery, chopped; chopped fresh thyme; package The Sausage Project Classic Roasted Chicken Sausage, minced; tomato paste; flour; chicken broth; Worcestershire sauce; soy sauce; Kosher salt and freshly ground black pepper to taste

Prep Time: 20 min | Cook Time: 70 min | Servings: 1

Casseroles

Classic Roasted

Dinner

One of the great traditional comfort foods, shepherd’s pie eats like a warm plate of Irish hospitality. But comfort doesn’t have to mean heavy—and that’s where our chicken sausage steps in as the ultimate utility player to bring serious flavor without the excess fat.

In our riff on the classic, Classic Roasted Chicken Sausage subs in for lamb or mutton in the St. Patrick’s Day favorite, bringing rich, savory depth to a filling packed with carrots and onions. Once everything hits the skillet, it’s crowned with creamy mashed potatoes and sent to the oven, where it bubbles, bronzes, and transforms into something truly wonderful.

The payoff? Golden peaks of mashed potato, a savory, gravy-laced center, and the kind of deeply satisfying bite that makes you go back for “just one more scoop” over and over.

See Recipe

Chicken Sausage Shepherd's Pie in a Skillet with a scoop removed to reveal the savory filling.

Chicken Sausage Shepherd's Pie in a Skillet.

SERVING MULTIPLIER:

Ingredients

Potato Topping

3 pounds Yukon Gold potatoes, peeled and cubed

¾ cup whole milk

5 tablespoons salted butter, melted

1 large egg, beaten

Kosher salt and freshly ground black pepper to taste

Filling

2 tablespoons butter

1 yellow onion, chopped

3 carrots, peeled and chopped

3 stalks celery, chopped

2 teaspoons chopped fresh thyme

1 package The Sausage Project Classic Roasted Chicken Sausage, minced

2 tablespoons tomato paste

2 tablespoons flour

1 cup chicken broth

2 teaspoons Worcestershire sauce

2 teaspoons soy sauce

Kosher salt and freshly ground black pepper to taste

Instructions

Prep Time: 20 min | Cook Time: 70 min | Servings: 1

Heat your oven to 375 degrees.

Make the potato topping: Add the potatoes to a large saucepan and cover with water. Add a few big pinches of salt, then bring to a simmer and cook until tender, about 10 minutes. Once tender, drain the potatoes well and add them back to the saucepan. Mash until smooth, then stir in the milk, egg, melted butter, and a hearty pinch of salt and pepper. Cover to keep them warm while you make the filling.

Make your filling: Place a 10-inch cast-iron skillet over medium-high heat. Once hot, add the butter and let it melt. Add the onion, carrots, celery, and thyme. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Season with salt and pepper. Add the sausage and cook, stirring, until it starts to color, about 3 minutes.

Stir in the tomato paste and cook for one minute, making sure all the vegetables are coated. Sprinkle in the flour and stir to combine.

Finally, add the chicken broth, Worcestershire sauce, soy sauce, and salt and pepper. Stir well to make sure no lumps form from the flour. Bring it all to a simmer and cook until thick like gravy, about 8–10 minutes.

Put it together: Top the filling with the mashed potatoes and spread evenly. Smooth with the back of a spoon and add some swirls and texture.

Heat it up: Place in the oven and cook for 30–35 minutes, until golden and bubbling. Let cool for a few minutes before serving.