Torta di Pastore…ok, fine. Shepherd’s pie.



Ready for the oven….

Potato-y goodness ready for the oven.

SPshepherdPie2So, planning the menu this week I intended to make Budget Bytes’ super amazing  lentil and sausage stew. Only it was a hellacious day. And when I got home, these bewitching comfort-in-starchy-skins were staring at me from their basket above the counter. I answered their Siren’s song, dammit. The base of this perverted autumn classic is the sausage and mire poix with a veg stock/maizena sauce, a layer of frozen chopped spinach, and then the topping with those luscious spud sirens smooshed to submission with butter, olive oil, parsley, garlic salt and chopped kalamata olives.  Screw you, Tuesday. This is delicious.


Torta di Pastore (Shepherd's Pie)
Yields 6
An italian sausage and chickpea base, layer of chopped spinich and luscious kalamata parsley mashed potatoes.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
524 calories
39 g
61 g
35 g
14 g
12 g
421 g
487 g
4 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 524
Calories from Fat 312
% Daily Value *
Total Fat 35g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 61mg
Sodium 487mg
Total Carbohydrates 39g
Dietary Fiber 5g
Sugars 4g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Tbsp olive oil
  2. 12 oz ital. sausage
  3. 1 c chopped celery
  4. ¾ c chopped carrot
  5. ¾ c chopped onion
  6. 2 tsp minced garlic
  7. 2 Tbsp tomato paste
  8. 14 oz can garbanzos, drained
  9. 2 tsp Penzey's Tuscan sunset (or just Italian Seasoning)
  10. 1 tsp fennel seed
  11. 1 tsp veg stock base
  12. 1 tsp corn starch
  13. 1 c water
  14. 1/2 c. chopped parsley
  15. ¾ c chopped frozen spinach
  16. 5 potatoes, mashed with
  17. 4 Tbsp butter
  18. 4 Tbsp olive oil
  19. 1/3 - 1/2 c. (almond) milk
  20. garlic salt & pepper
  21. ¼ c chopped kalamata olives
  22. ¼ c minced parsley
  1. Make your mashed potatoes, stirring in the olives and parsley last.
  2. Preheat oven to 375*. Heat olive oil in a large non-stick skillet on medium high. Add the italian sausage, and cook until no pink remains. (Drain oil here if necessary). Add the chopped vegetables, tomato paste and garlic. Reduce heat to medium and cook stirring occasionally for five minutes. Add the garbanzos, herbs and fennel. Mix the water, corn starch and veg stock base and stir in to the pan, reduce heat to medium low and simmer until sauce is thickened. Stir in the chopped parsley and remove the pan from the heat.
  3. Transfer filling to a 9'x9" square pan. Sprinkle with the frozen chopped spinach. Then layer on the mashed potatoes. (Or pipe them on with an 8B French star tip if you are a total spaz like me.) Sprinkle with some grated pecorino romano or the like. Slide in the oven, bake 50 - 60 minutes, until the potatoes are beautifully browned.
  1. Serve with a salad, and dinner here we come!
Bucket of Yum

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