Adobo Shepherd’s Pie with Andouille Sausage

One Year: Roasted Carrots with Honey, Harissa, and Yogurt
Two Years: Chickpea Salad Sandwiches
Three Years: Prune, Pistachio, and Dark Chocolate Muffins
Four Years: Cranberry-Hazelnut Granola

Adobo Shepherd’s Pie with Andouille Sausage
Makes one 8×8 dish

Mashed Potatoes:
1 lb Yukon Gold potatoes, peeled and chopped
1/2 cup whole milk
2 tbsp high quality salted butter
2 scallions
1 tbsp adobo sauce (from one can chipotles in adobo)
sea salt and freshly ground black pepper, to taste

Filling:
2 Andouille Sausages, sliced into 1/2-inch thick rounds, then quartered
1 tbsp olive oil
1 tbsp tomato paste
1 yellow onion, diced
1 red bell pepper, deseeded and diced
2 parsnips, peeled and sliced into thin rounds
2 carrots, peeled and sliced into thin rounds
1 turnip, diced
2 tbsp adobo sauce (from one can chipotles in adobo)
1 tsp brown sugar
1 tbsp paprika
1 tsp thyme
1/8 tsp cayenne
1/4 cup vegetable broth
sea salt and freshly ground black pepper, to taste

Mashed Potatoes:
Add potatoes to boiling, salted water and cook until tender, about 15 minutes. Meanwhile, in a saucepan, heat milk, butter, and scallions. Remove from heat and set aside. When potatoes are finished cooking, drain and transfer to a large bowl. Pour milk mixture over potatoes and mash until smooth. Stir in adobo sauce, then season to taste with salt and pepper.

Filling:
In a large skillet on medium heat, cook sausages until browned. Once cooked through, transfer sausages to a small bowl and continue cooking vegetables. In the same skillet, heat olive oil. Add tomato paste, stirring to combine, then add onion and cook until translucent, about 4-5 minutes. Add bell pepper and cook another two minutes, then add parsnips, carrots, and turnips, cooking until tender, but firm (about five minutes). Add sausages back into the mixture. Add adobo sauce, brown sugar, paprika, thyme, and cayenne, stirring to coat. Pour in vegetable broth, then turn up the heat to medium high, allowing the liquid to reduce. Season to taste with salt and pepper. Transfer to an 8×8 ceramic dish. Top with mashed potatoes, using a spatula to spread evenly over the vegetable filling. Broil until golden brown, about 5 minutes. Serve.