The Fox’s Kitchen

Radnor Hunt | Supper at the Pub

1 pound butternut squash, peeled, seeded, and cut into 2-inch-long pieces (about 1-1/2 cups)

1-1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces (about 5 cups)

1 medium russet potato, peeled and cut into 2-inch pieces (about 1 cup)

1 teaspoon sea salt, plus more to taste

2 tablespoons unsalted butter, plus more for the pan

2 tablespoons pure maple syrup

Freshly ground black pepper

1-1/2 pounds mixed hot and sweet Italian sausage, casings removed

2 yellow onions, chopped (about 2 cups)

3 garlic cloves, minced

1/4 cup cooked peas

1/4 cup cooked corn kernels

1/3 cup heavy cream

1 large egg, lightly beaten

1-1/2 teaspoons curry powder

1/2 teaspoon ground coriander

6 drops of hot sauce

In a large pot, combine the squash, sweet potatoes, and russet potatoes, add water to cover and the salt, and bring to a boil over high heat. Reduce the heat to medium and simmer for 25 minutes, or until the potatoes and squash are fork tender. Drain well.

Transfer the potatoes and squash to a large bowl. Add the butter and maple syrup and mash with a potato masher until smooth. Season generously with salt and pepper.

Preheat the oven to 350°. Lightly butter an 8-inch square glass or ceramic baking dish.

In a large skillet, cook the sausage over medium-high heat, breaking it up with the back of a spoon and stirring occasionally, until browned and heated through. Using a slotted spoon, transfer the sausage to a large bowl. Discard all but 1 tablespoon of the rendered fat from the skillet.

Add the onions and garlic to the rendered fat and cook over medium-high heat for 7 minutes, or until the onions are tender and the garlic just starts to turn golden. Transfer the onion mixture to the bowl with the sausage. Season with salt and pepper. Let cool for 10 minutes, or until no longer hot to the touch, then stir in the peas, corn, cream, egg, curry powder, coriander, and hot sauce.

Transfer the sausage mixture to the prepared baking dish. Spoon the squash-potato mixture evenly over the top and smooth it with a rubber spatula or the back of a spoon. Bake for 45 minutes or until heated through and the topping just begins to brown around the edges. Remove from the oven and let stand for 5 minutes before serving.

Charlie’s Tip: This Sausage Shepherd’s Pie can be assembled 1 day in advance. Cover and refrigerate the unbaked pie. When ready to serve, bake the pie straight from the refrigerator, but add an extra 15 minutes to the baking time.

Yield: 6 servings

Notes: