Spicy Sausage Sheperd's Pie

I've been seeing all kinds of interesting twists on shepherd's pie recently and I love it! This one was in the last issue of Rachael Ray and I was drawn to it because they had a pretty picture and by looking at the ingredients I knew Mike would like it (and I do try to pick one thing a week that I know for sure he will be excited about :-). We both LOVED this...the kids not so much. The spicy sausage and cabbage combined to create a great flavor that was both surprising and delicious. The other great thing was that you don't have to bake it (just broil it a few minutes) so it keeps your kitchen relatively cool in the summer. Definitely a keeper!

Ingredients:
* 8 baking potatoes (2 1/2 pounds), peeled and cut into 1/2-inch cubes (I used red with skins on)
* 2 cups chicken broth
* 6 tablespoons heavy cream (I used whole milk)
* Salt and pepper
* 1 pound hot italian sausage, casings removed
* 1/2 head green cabbage, cored and thinly sliced
* 1 onion, chopped
* 3 cloves garlic, thinly sliced
* 1 tablespoon jarred horseradish
* 1/2 bunch flat-leaf parsley, chopped

Directions:
1. Preheat the broiler. In a pot, combine the potatoes and enough salted water to cover by 1 inch. Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes; drain. Mash in 1/2 cup chicken broth and the cream; season with salt and pepper.
2. Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up, until browned, 5 to 7 minutes; using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion and garlic to the pan, season with salt and pepper and cook until golden, about 5 minutes. Stir in the remaining 1 1/2 cups chicken broth and the horseradish. Bring to a boil, then lower the heat and simmer until the liquid is reduced, about 10 minutes. Stir in the cooked sausage and the parsley, reserving 1 teaspoon for sprinkling.
3. Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.