Breakfast is our favorite meal of the day BUT we love the comfort of a casserole – especially shepherd’s pie! This dish is a great combination of the two! And best yet – it’s easily customizable! Makes 6 servings
1 lb ground sausage
2 Tbsp cornstarch (or arrowroot starch for grain-free)
2 cup milk (coconut milk for dairy-free)
1 tsp salt
1 tsp parsley
1 tsp garlic
½ tsp onion powder
½ tsp pepper
4 medium potatoes, peeled and cubed
2 Tbsp olive oil
1 lb asparagus, cut into 2” spears
½ cup mushrooms, sliced
2 cups kale
1 cup shredded cheese, optional
In a large skillet, brown sausage. Once cooked through, add in cornstarch, salt, pepper, garlic, onion and stir until combined and sticking to sausage. Pour in milk and cook over low heat for about 5 minutes or until gravy starts to thicken.
In a separate skillet, saute potatoes, asparagus and mushrooms in olive oil until cooked through and slightly crisp, about 15 minutes. Add kale and cover. Cook for about 8 minutes or until kale is slightly soft. Add in eggs and stir mixture while cooking over low to medium heat. Cook for about 6 minutes or until eggs are cooked through.
In a greased 3 quart casserole dish, add in sausage and gravy mixture. Top with potatoes, vegetables and egg mixture. Top with cheese. Bake at 350F for about 20 minutes.