Shepard’s Gold

With winter finally (and hopefully) winding down, I thought it would be a good idea to dish up a few more doses of comfort food. Soon it will be the season of crisp salads, charred meats on the grill, and bowl fulls of fresh watermelon.  For now however, it still feels good to put a hot and bubbly casserole out onto the table at night to combat the chilly March wind and rain.

Chad gave me this cute Rachel Ray casserole pan as a gift, and it is the inspiration for many blissful comfort creations in our kitchen.  I created this meat and potato pie especially for it.


He actually came up with the name for this meal because it reminded him of Shepard’s Pie, but is made with Yukon Gold potatoes, which are the best potatoes on earth by the way.  They have a stunning color and a creamy,  more moist texture than your standard Russet variety, but they are still full of the wonderful lightness and fluffiness that makes potatoes worth eating.

This will serve a family of four with hearty appetites.  It takes about eighty minutes from start to finish.

1.  Wash  and slice eight medium Yukon Gold potatoes (about 2 and a half pounds).

It is best to employ your favorite potato cutter to help you.


2.  Layer half of the potatoes in the bottom your casserole dish that has been sprayed with cooking spray.  Reserve the other half.


3.  Brown up a pound of mild bulk Italian sausage.  I like Jimmy Dean’s reduced fat variety, but you can use anything you like.


4.  Layer half of the meat on top of the potatoes in the dish.


5.  Now let’s make the sauce.  Mix a regular sized can of condensed cream of mushroom soup, 3/4 C. half and half, 1/2 of a chopped red onion, 1/2 tsp. salt, and 1/4 tsp pepper in a bowl.  Pour half of the sauce into the pan on top of the meat and potatoes.


6.  Grate 2 cups of Colby Jack Cheese.  Isn’t that a lovely sight?  Don’t forget to taste a little pinch, it’s only prudent.


8.  Layer half of the cheese into the pan.  Repeat the layers of potatoes, meat, sauce and cheese, using up every bit of your fixins.


9.  Put the lid onto the dish, or if your dish is lacking a lid, just use some foil.  Bake this for about an hour.  After that, remove the foil and bake it for another five or ten minutes to make sure its very hot and the potatoes are tender.  If you have to stick your fork in there and taste it to make sure it’s done, that would be A-OK.  It should look like a masterpiece by now.


And for a close up my pretty…


10.  Grab a big bunch of fresh parsley and give it a rough chop.


11.  Serve up a huge scoop of this lusciousness next to a big serving of green vegetables and cover it unabashedly with a smattering of fresh parsley.


This reminds me a little of the scalloped potatoes my grandmother used to make.


It’s homey, it’s creamy, it’s plain delightful.  It will blast the remaining chill of winter off your skin.

Shepard’s Gold


  • Eight medium Yukon Gold Potatoes
  • 1 lb mild bulk Italian Sausage
  • 1 can condensed cream of mushroom soup
  • 3/4 C. half and half
  • 1/2 chopped red onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 C. grated Colby Jack Cheese
  • a good hand full of fresh parsley


  1. Preheat the oven to 350 degrees.
  2. Wash and slice the potatoes and layer HALF of them into a greased casserole pan.
  3. Brown the sausage in a skillet and lay HALF the meat on top of the potatoes.
  4. Make the sauce by mixing the soup, half and half, onion, salt and pepper into a bowl.
  5. Pour HALF the sauce into the dish.
  6. Layer HALF the grated cheese into the dish.
  7. Repeat the layers of potatoes, meat, sauce, and cheese, using all of the ingredients.
  8. Cover the dish with a lid or foil and bake for about an hour. Remove the cover and cook for another ten minutes or so until the potatoes are tender.
  9. Top with some fresh, chopped parsley.










  1. chad havey says:

    This is truly gold, so good.

Speak Your Mind