Yield:  8 servings

Ingredients:

Measure:
Field Roast™ Italian Garlic & Fennel Sausage Crumble 2.2 lb.
Extra Virgin Olive Oil 2 Tbsp.
Onion, chopped 2 cups
Red Pepper, small dice 2 cups
Tomato Paste 4 oz.
Water, warm ¼ cup
Cornstarch 1 Tbsp.
Peas, frozen 2 cups
Mashed Potato, prepared 1 cup

Method:

  1. In a pan over medium heat, add Italian Garlic & Fennel Sausage Crumble and cook for 5-7 minutes or until heated throughout; set aside.
  2. In a large pot, add oil, onion and red pepper; sweat until tender. Add Italian Garlic & Fennel Sausage Crumble and stir in tomato paste.
  3. Make a slurry of water and cornstarch; add to mixture.
  4. Reduce heat to medium-low and cook until mixture has thickened; stir in peas.
  5. Add mixture to hotel pan, oversized skillet or individual ramekins; top evenly with mashed potatoes.
  6. Finish in a 350ºF oven for 15 minutes or until potatoes have golden highlights; serve.