Sausage Gravy Shepherds Pie Recipes

Steps:

• Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Heat large fry pan with oil. When hot add Hamburger and Italian sausage. Add the onion when meat is almost done. Drain and set aside.
• 3. Using the same large fry pan, melt butter over medium-high heat.
• 4. Whisk in the flour.
• 5. Whisking constantly, add the half-and-half (little at a time to prevent lumping) and cook until the mixture is thickened and smooth. (Whisking constantly is important). Note: If getting to hot, remove from heat, then return to heat.
• 6. Add cream cheese and stir till melted.
• 7. Sprinkle in sausage gravy mix and add the milk (Add more milk if you need to thin out the mixture).
• 8. Season with the salt and pepper to taste. Reduce heat and cook till thickened.
• 9. Stir in all vegetables and meat mixture.
• 10. Pour mixture into a 9x13 lasagna pan sprayed with Pam.
• 11. Sprinkle 3 cups of the cheese on top of mixture.
• 12. Warm potatoes in microwave as directed on package. Stir. Glob potatoes in piles on top of cheese and spread.
• 13. Sprinkle remaining cheese on top of potatoes.
• 14. Bake at 350 degrees on the middle rack for 30 minutes.

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
• Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on.
• Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat.
• Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper.
• Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir Italian sausage until browned and crumbly, about 10 minutes. Use a slotted spoon to transfer sausage to prepared casserole dish. Drain drippings and reserve 2 tablespoons drippings in the skillet.
• Melt 2 tablespoons margarine in a separate skillet over medium heat; cook and stir apple and onion slices until tender, about 8 minutes. Place apple and onion in casserole dish with sausage.
• Lightly stir sausage, apple, and onion together; season with salt, black pepper, and oregano.
• Brown flour in reserved drippings in skillet over medium heat. Whisk water into flour until thick gravy forms, about 3 minutes.
• Pour gravy over sausage mixture in the casserole dish; spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tablespoon melted margarine.
• Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 30 minutes.