Dinner Last Night

29 Jan

Leeks and Sausage Shepherd’s Pie from The 150 Best Slow Cooker Recipes by Judith Finlayson

1 pound pork breakfast sausage  (I used garlic venision sausage)
1 Tbsp. butter
6 large leeks, white part only, cleaned and cut into 2 inch lengths
2 cloves garlic, minced
1/4 tsp. ground nutmeg
pinch of cayenne pepper
1/2 tsp each salt and pepper
1/4 cup all-purpose flour
1 cup chicken stock
1 cup whipping cream
1/4 cup freshly grated or bottled horseradish
4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp salt and 1/4 tsp pepper

1. brown the sausage, cooking throughly.  drain (keeping 1tbsp of fat) and set aside.

2. In large fry pan at medium heat, warm oil and melt butter.  When melted, add leeks and cook until they begin to soften.  Add garlic, nutmeg, cayenne, salt and pepper and cook, stirring for 1 minute. Add flour and cook for 1 minute. Add chicken stock and cream and cook until mixture thickens.  Stir in horseradish.

3. Arrange sausage on bottom of slow cooker.  Pour leek mixture over and top with mashed potates.  Cover and cook on HIGH for 3 to 4 hours, until bubbling and heated through.  (Judith warns not to cook for longer on Low, as the cream may curdle.)

This is a spicey, rich dish.  You can increase the chicken stock to 1 1/2 cup and reduce the cream to 1/2 cup.

Serves at least 6.

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