This decadent, layered pie begins with a fat layer of mashed potatoes, a layer of mozzarella, a big layer of sautéed sausage, peppers, and onions, and is finished with more mozzarella. Hearty and comforting, it’s like an Italian/American potato and cheese lasagna and requires a lot less work.
Ingredients
- 1 tablespoon butter, room temperature
- 1 pound (450 g) loose regular breakfast sausage
- 1 red bell pepper, halved, seeded, and cut into very thin strips
- 1 green bell pepper, halved, seeded, and cut into very thin strips
- 1 onion, peeled, halved, and cut into very thin strips
- 1 clove garlic, smashed and finely chopped
- 1 teaspoon fennel seeds
- 2 teaspoons dried oregano
- ½ teaspoon kosher or sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon white wine, such as Chardonnay or Pinot Grigio
- 1/2 prepared recipe Ultimate Mashed Potatoes Master Recipe—Rustic Version)
- 2 cups grated mozzarella, divided
How to Make It
- Preheat oven to 375° F (190° C). Butter a 1.5-quart (1.5-l) deep casserole dish with the room-temperature butter.
- Crumble the sausage into a large sauté pan heated over medium heat. Cook, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add the bell peppers, onion, garlic, fennel seeds, oregano, salt, and pepper. Cook, stirring over medium-low heat, until the vegetables are very soft, about 20 minutes. Add the wine and cook off to a glaze. Set aside.
- To compile, place mashed potatoes into the casserole dish. Level off with a spatula. Sprinkle 1 cup of the mozzarella over the top. Add the reserved sausage and pepper combination and level off with a spatula. Sprinkle the remaining mozzarella over the top. Bake for 25–30 minutes, or until the pie is bubbling and the cheese is melted and golden. Serve very hot.