Linguica Shepard’s Pie
1 onion, diced
3 carrots, diced
½ cup frozen peas
1 garlic clove, minced
2 links Mello’s Finest Linguica
2 tbsp all-purpose flour
¼ cup chicken broth
2 tbsp tomato paste
1 tbsp Italian seasoning
4 small yellow or white potatoes, peeled and quartered
4 tbsp butter
¼ cup milk
3 tsp salt, separated
1 tsp pepper
½ cup shredded cheddar cheese
Green onions, chopped
In a large saucepan, add a dash of olive oil then add onion and carrots.
Sauté vegetables for about 5 minutes then add garlic and peas.
Slice the linguica into coins, then add to the saucepan with the vegetables. Cook another 5 minutes on medium/low heat.
Stir in flour and allow to coat ingredients, then stir in chicken broth. Then stir in tomato paste. Cook until all the liquid is evaporated.
Add 1 tsp salt and Italian seasoning, then add filling to your baking dish.
Next boil a pot of water and add potatoes. Boil until soft. Drain and add to a large bowl. Add butter, milk, the rest of the salt and pepper. Mash with a fork to create mashed potatoes. Add them to the top of your filling then sprinkle with cheese.
Bake at 350F for 20 minutes. Remove from heat and garnish with green onions. Serve hot.