This Cajun sweet potato shepherd's pie is a must-try when you find yourself having extra Cajun sausages at home. The sausage takes the dish to another level.
1packageItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
2mediumcarrots - diced
2mediumzucchini - diced
2mediumsummer squash (yellow zucchini) - diced
1dashsalt
1dashground black pepper
1dashcayenne pepper
Instructions
In a stock pot, boil sweet potatoes in salted water until tender. Drain, combine with coconut milk and mash. Set aside for later.
In a large skillet, brown sausage and pork. Remove the browned meats from pan leaving 2 tablespoons fat.
Add carrots. Cook until brown, frequently stirring, for about 5 minutes.
Add garlic, seasoning blend, squash and zucchini. Add salt, black pepper, and Cayenne pepper to taste. Cover and cook until tender, frequently stirring, for about 10 minutes.
Combine cooked vegetables and sausage in a 9×13 casserole dish. Top with sweet potatoes.