SAUSAGE AND SWEET POTATO PIE
4 to 5 servings
Serve with a steamed or sautéed green vegetable of your choice. 1 lb (454 g) sweet potatoes ■ Water ■
Kosher salt ■
Freshly ground black pepper ■ 1/2 medium onion ■
1 lb (454 g) fresh sausage, your ■ choice of flavour
Leaves from 1 stem rosemary or ■ 3 stems thyme
1/4 cup (60 mL) flour ■
2 1/2 cups (625 mL) regular or ■ low-fat milk (may substitute buttermilk)
1. Peel the sweet potatoes, then cut into 3/4-inch (2-cm) chunks. Place in a microwave-safe bowl along with 1/4 cup (60 mL) water.
2. Cover with plastic wrap (so the plastic is not touching the food). Microwave on HIGH for about 8 minutes, or until tender.
3. Let sit for 2 minutes, then uncover and mash the potatoes in their bowl, seasoning them lightly with salt and pepper.
4. Meanwhile, preheat the oven to 400 F (205 C). Finely chop the onion.
5. Discard any casings from the sausage, placing pinches of the meat in a 9- or 10-inch (22.525-cm) ovenproof skillet over medium heat.
6. Cook for about 10 minutes, stirring to break up any large clumps, until the sausage loses its raw look.
7. Use a slotted spoon to transfer to a plate, then add the onion to the skillet and stir to coat. Cook for about 5 minutes, or until softened.
8. Mince the rosemary or thyme leaves.
9. Sprinkle the flour over the onion, then stir to coat. Gradually pour in 2 cups (500 mL) of the milk, stirring with a wooden spoon until thickened; over medium heat, this will take about seven minutes.
10. Return the cooked sausage to the skillet, stirring to incorporate. Taste and season lightly with salt and/or pepper. Remove from the heat; stir in all but a few of the minced fresh herbs.
11. Add the remaining 1/2 cup (125 mL) of milk to the sweet potatoes, stirring to form a fairly smooth mash.
12. Spread evenly over the sausage mixture, making sure to cover it completely. Bake (upper rack) for 10 minutes, or until the potatoes are just set and beginning to brown on top.
13. Serve hot, sprinkled with the reserved minced herbs.