A unique twist on Shepard’s Pie – scrapple, potatoes and hearty vegetables come together in this picture perfect dinner casserole.
1 cup heavy cream
4 medium Yukon potatoes, sliced thin
2 cloves garlic, minced
3 sage leaves, chopped fine
1 tablespoon salt
1 teaspoon black pepper
1/2 cup frozen peas
1/2 cup frozen sweet corn
2 roma tomatoes, sliced
1 pound RAPA Scrapple, defrosted and crumbled
Preheat oven to 350 F.
In medium sized pot, simmer heavy cream with sliced Yukon potatoes, garlic, sage, salt, and pepper for 5 minutes. Remove from heat and place on bottom of 8- inch spring form pan.
Top potatoes with frozen peas, corn, sliced tomatoes and crumbled scrapple. Cook in oven uncovered 30 minutes or until scrapple is browned and crispy.
Sit at room temperature 15 minutes, let ingredients set before slicing and serving.