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Italian Shepherd’s Pie

For a stick-to-your-ribs main dish that's deliciously different, give this pie a try! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut into wedges. My family is always glad to see me preparing this dish. —Cindy Gage, Blair, Nebraska
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 pound bulk Italian sausage
  • 1 cup cream-style cottage cheese
  • 1 large egg
  • 1-1/2 cups warm mashed potatoes (without added milk and butter)
  • 1/4 cup sour cream
  • 1/2 teaspoon dried oregano
  • 1/2 to 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons butter, melted
  • 1 cup shredded cheddar cheese
  • Cherry tomatoes, quartered
  • Minced fresh parsley, optional

Directions

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350°.
  • In a large skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper.
  • Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 minutes or until a thermometer reads 160°. Sprinkle with cheese; let stand until melted. Garnish with tomatoes tossed with minced parsley if desired.
Nutrition Facts
1 piece: 353 calories, 23g fat (11g saturated fat), 81mg cholesterol, 743mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 15g protein.

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