1 pound rolled sausage
1 med. onion, chopped (about 1⁄2 cup)
1 can (10 3⁄4 oz) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup of milk
2 tablespoons butter
1 1/3 cups real mashed potatoes, (Our Gypsy’s Cart Potato Ricer works really well for the mashed potatoes – the best part is that you won’t have to peel any potatoes!)
Start boiling the potatoes (unpeeled).
Heat the oven to 400 degrees F.
Cook the sausage and onion in a 10 inch skillet over medium-high heat until the sausage is well
browned, stirring to separate the sausage. Pour off any fat.
Stir the soup, ketchup, black pepper, peas and carrots in the skillet. Spoon the sausage mixture into a
9-inch pie plate. (I add additional milk to this mixture if it is too thick)
For the mashed potatoes, remove the potatoes from the stove, cut them into smaller pieces, put them in your ricer (unpeeled) and add butter to the strained potatoes. It’s that simple!
Spoon the potatoes over the sausage mixture and blot with butter.
Bake for 15 minutes or until the potatoes are lightly browned.
Serves: 4-6 people