Spicy Sausage Shepherd’s Pie

Spicy Sausage Shepherd’s Pie (Adapted from Rachael Ray)

2 1/2 pounds russet potatoes, peeled if desired, cut into 1/2" cubes
2 cups chicken broth, divided
6 tablespoons half-and-half
salt and fresh ground black pepper
16 ounces (1 pound) hot Italian turkey sausage, casings removed
2 teaspoons extra-virgin olive oil
1/2 head green cabbage, cored and thinly sliced
3/4 cup diced onion
3 garlic cloves, thinly sliced
1 tablespoon prepared horseradish
1/4 to 1/2 cup chopped parsley

Preheat the broiler.

Place potatoes into a large saucepan and add enough water to cover - season with salt. Bring to a boil, then cook potatoes until fork-tender, about 10 minutes. Drain well - place potatoes back into the saucepan and return over low heat. Gently stir potatoes, allowing any excess liquid to evaporate away. Remove from the heat and mash in 1/2 cup chicken broth and the half-and-half. Season with salt and pepper.

Meanwhile, in a large skillet, cook sausage over medium-high heat, stirring to crumble, until browned, about 5 to 7 minutes. Transfer sausage to a bowl.

Drizzle oil into the skillet - add cabbage, onion and garlic to the pan. Season with salt and pepper and cook until golden, about 5 minutes. Stir in the remaining 1 1/2 cups chicken broth and horseradish. Bring to a boil, then reduce to a simmer and cook until the liquid has reduced, about 10 minutes. Stir in cooked sausage and parsley.

Preheat broiler.

Evenly divide the sausage mixture between 4 individual baking dishes coated with nonstick spray. Divide mashed potatoes onto each portion - place under the broiler and cook until the potatoes are golden, about 5 minutes.

Makes about 4 servings.

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