Italian shepherds pie is main dish that’s extra special, give this pie a try! The Italian sausage goes 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 Italian shepherds pie dish. From Cindy Gage of Blair Nebraska.
1 unbaked pastry shell (9 inches)
1 pound bulk Italian sausage
1 cup cream-style cottage cheese
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 (4 ounces) shredded cheddar cheese
Cherry tomatoes, halved
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 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 set. Sprinkle with cheese; let stand for a few minutes until cheese is melted. Garnish with tomatoes. Yield: 6-8 servings.
|Italian shepherds pie|