This one-pan dinner is sure to become the new hero in your weeknight recipe repertoire. Loaded with apples, onions and potatoes, it’s as good for you as it is easy to make. For best results, use local Ambrosia, Gala, Empire or McIntosh apples.
15 minPrep Time
35 minCook Time
50 minTotal Time
- 1 tbsp vegetable oil
- 1 lb Oktoberfest sausage
- 2 apples, cored and diced
- 1 large onion, sliced
- 1 tbsp cornstarch
- 1/2 tsp each salt and pepper
- 1 cup water
- 3 cups cooked or leftover mashed potatoes
- 1 tbsp melted butter, divided
- Preheat oven to 375°F (200°C).
- Heat oil in a large ovenproof skillet over medium heat; cook and stir sausage until browned and crumbly, about 10 minutes. Set cooked sausage aside for later use.
- In the same pan, use the sausage drippings to cook apples and onion until tender, about 5 minutes. Whisk cornstarch, salt and pepper into water and pour over the apples. Cook until a thick gravy has formed, about 2 minutes. Add sausage back to the pan and take off the heat. Lightly stir sausage, apple, and onion together.
- Spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tbsp melted butter.
- Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 15 minutes.
If you don’t want to use sausage in this recipe, replace sausage with the following: 1 lb ground pork spiced with 1 tsp garlic powder, 1/2 tsp salt, pepper, thyme and onion powder, 1/4 tsp cumin, nutmeg and sage.
Freeze this recipe for up to 3 months. To cook from frozen, bake at 350°F (175°C) for 1 hour, or until heated through.
For best results use local Ambrosia, Gala, Empire or McIntosh apples.
Thank you to our friends at Ontario Apple Growers for kindly providing this recipe.