Pagoda Pie

When it comes to home-y food, nothing quite says rustic like a Shepard's Pie. This is a somewhat upscaled version, with many more layers and a bit of an Asian flair.

-=Pagoda Pie=-

1/3 lb pork sausage

1/4 lb irish soda bread

6 button mushrooms

4 Tbsp maple syrup

2 Tbsp chili garlic sauce

1 carrot, cut into matchsticks

1 cup broccoli, chopped

1 cup green beans, cut/trimmed

3 Tbsp sesame seeds

2-4 Tbsp soy sauce

1 Tbsp sesame oil

2 potatoes

milk

butter

Break the soda bread into small chunks, or even finer into breadcrumbs if desired. In a skillet, fry the sausage in a little oil, along with the mushrooms, soda bread, chili garlic sauce, and maple syrup, until cooked through. Place in a 9x9 baking dish. Stir fry the carrot, broccoli, and green beans with the sesame seeds, soy sauce, and sesame oil until vegetables are tender but still firm. Layer on top of the meat. Boil and mash the potatoes, adding milk and butter as desired (I used about 1/2 cup and 1/4 cup respectively). Layer potatoes on the top. Bake for 30 mins - 1 hour, at 325 degrees.