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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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After one taste, you'll see why this delicious dish won grand prize in a local newspaper cooking contest. It's a great variation on traditional shepherd's pie. Ingredients:
1 pound johnsonville® mild ground italian sausage |
3 cups mashed potatoes |
1 cup chopped onion |
3/4 cup chopped green pepper |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
2 cups sliced fresh mushrooms |
2 cups chopped fresh tomatoes |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon dried basil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes |
Directions:
1. In a skillet, cook sausage until no longer pink; drain. Place in a greased 9-in. square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender.
2. Stir in the mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1 in. of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned. Yield: 4-6 servings.
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