Flashback to dinner at the grandparents, with this rustic Shepherd’s Pie recipe, made just that little bit better with our Three Aussie Farmers Farmhouse snags.
50 mins
Serves 6
Medium
What You Need
2 packs Three Aussie Farmers Farmhouse Sausages, casings removed
1 onion, diced
1 garlic clove, crushed
2 Tbsp. butter
2 carrots, diced or grated
2 stalks of celery, diced
1 Tbsp. flour
2 Tbsp. tomato paste
150ml red wine
200ml beef stock
1 Tbsp. Worcestershire sauce
1kg potatoes, peeled and chopped
50ml cream
100g cheese, grated
Salt and pepper, to taste
How To Make It
Pre-heat fan forced oven to 180⁰C on grill setting.
In a fry-pan, over med-high heat, sauté onion and garlic in 1 Tbsp. butter until softened. Add sausage meat, breaking into small pieces with a spatula until browned.
Add carrot and celery and stir until tender.
Add flour and stir until dissolved. Create a small well in the middle of the fry-pan, then and add tomato paste and cook for 1 min. Add the wine and bring to the boil.
Add stock and Worcestershire sauce. Allow to simmer uncovered for approx. 15 mins.
While meat is simmering, boil potatoes for 10 mins or until soft.
Season potatoes with salt and pepper, add butter and cream and mash well.
Remove mince from stove and add to an overproof dish, spoon potato mash on top of mince and sprinkle with cheese.
Place in the oven to grill for 10 mins, or until cheese is melted and golden.
Serve & enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
