Italian shepherd’s pie

Serves 6

Try this Italian take on a classic comfort dish!

60g

dried porcini mushrooms

cups frozen peas

600g

potatoes

50g

butter

cup milk

salt and pepper

nutmeg

3/4

cup grated parmesan cheese

eggs

300g

Italian sausage, (without the casing)

300g

mushrooms, (sliced)

cup tomato sauce

3 tbsp

chopped Italian parsley

2 tbsp

breadcrumbs

egg yolk

Place the dried porcini mushrooms in water for approx. 15 minutes
Place frozen peas in boiling water and cook for 3-5 minutes. Strain and reserve.
Cook the potatoes with their skins in salted boiling water until tender.
While the potatoes are still hot, remove the skins and put them through a potato ricer over a sauce pan
Place the sauce pan back on the burner at low heat and stir in half the butter and milk until you obtain a smooth mixture
Season with salt, pepper and a little nutmeg
Remove the potatoes from the heat and add the parmesan cheese and the 3 eggs stirring generously (you do not want the eggs to coagulate). Reserve.
In a large fry pan, melt the rest of the butter and sauté the sausage
Add the dried porcini mushrooms which were strained and chopped and the regular mushrooms and sauté until the mushrooms are golden brown
Add the tomato sauce and chopped parsley and season the mixture with salt and pepper. Let simmer for 10 minutes.
Add peas and continue cooking for 2-3 minutes. Reserve and let cool slightly.
Grease an 8x8 inch square casserole dish and sprinkle the breadcrumbs so that they stick to the entire mold. Eliminate the access.
Place the sausage mixture in the casserole dish and top with the potato mixture.
Brush the top with the egg yolk and sprinkle with some parmesan cheese and extra breadcrumbs.
Place it in the oven at broil until the top is golden brown. Serve immediately!