This is called German Farmer's Pie not because it is authentically German, but because it's a very meat and potato dish. Pork sausage, cabbage (Brussels sprouts), mustard, and potatoes give this dish a German vibe. And we riff off of the Shepherd's Pie.
16 oz smoked sausage, sliced
1 cup Brussels sprouts, roughly chopped
2 carrots, sliced
Olive oil
1 Tbsp whole grain mustard
4 golden potatoes
2 tsp paprika
Wash the potatoes and dice them into 1-inch chunks. In a large pot, add enough water to cover the potatoes well and add a generous helping of salt to the water. Then add the potatoes, cover, and bring to a boil. Once boiling, remove the cover and boil for 5-8 minutes or until the potatoes are tender enough to easily pierce with a fork. Drain and set aside to cool.
Preheat the oven to 375 degrees F.
Drizzle about a teaspoon of olive oil in a cast iron/oven safe pan and add the sausage. Heat through for about 3 minutes and add the carrots and Brussels. Cook until the carrots are tender and the Brussels are a bit charred. Add the mustard and mix well. Turn off heat and set aside.
Return to the potatoes and mash up with a fork or potato masher. Smooth them out and then top the sausage, carrot, Brussels mixture. Smooth out the potatoes and sprinkle paprika on top.
Put the pan into the oven and bake for 15 minutes or until the edges are a little crispy. Remove from oven and allow to cool a bit. Dig in and enjoy; this is a hardy dish!
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