parmentier of sausage meat with tomatoes

Cheese, Vegetables and Fruits, Pork

A french classic, similar to shepards pie, with an Italian twist!


Recipe for 4 persons

Mashed potatoes

2 Lb
Yukon gold potatoes
100 Ml
35% cooking cream
50 Ml
Olive oil

Sausage preparation

1 Lb
Sausage meat
1 Unit(s)
4 Clove(s)
2 Unit(s)
Italian tomatoes
1 Tsp
Provencal herbs
100 Ml
Tomato sauce

4 Handful(s)
Mixed greens
2 Tbsp
Balsamic vinegar
3 Tbsp
Olive oil
1 Unit(s)
  • Salt and pepper

Preparation time: 30 min

Preheat your Four at 400 °F

  • Mashed potatoes

    Peel the potatoes and cut them into medium sized cubes.  In a pot of cold water with salt, place the potatoes.  Bring to a boil on high heat, turn down and then cook for 15 minutes or until tender.  Make sure they are fully cooked by using the point of a knife or a fork.  In another pot, heat the cream with salt and pepper and add the strained potatoes.  Mash the potatoes, add a drizzle of olive oil and adjust teh seasoning if necessary.

  • Sausage preparation

    Peel and mince the garlic and onion.  Cut the tomatoes into small cubes.

    In a hot skillet with oil, sweat the onions.  Add the garlic, tomatoes, sausage meat as well as the Herbs de Provence.  Add the tomato coulis and adjust the seasoning if necesarry

  • Finalizing

    In a big casserole or in individual ramequins or ring molds, make a nice layer of the sausage preparation and then top with the mashed potatoes.  Transfer to the oven and bake for roughly 15 minutes.

    Serve with a green salad of your choice.

You can make this recipe a day or two in advance.  Kee in the fridge and let temper before placing them in the oven the day of your meal.

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