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Italian Shepherd's Pie Recipe

Italian Shepherd's Pie Recipe photo by Taste of Home

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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

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Italian Shepherd's Pie Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

Ingredients

1 unbaked pastry shell (9 inches)
1 pound bulk Johnsonville® Ground Sausage
1 cup (8 ounces) cream-style cottage cheese
1 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 (4 ounces) 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 353 calories, 23 g fat (11 g saturated fat), 81 mg cholesterol, 743 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Italian Shepherd's Pie in Taste of Home August/September 1998, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Italian Shepherd's Pie

Italian Shepherd's Pie

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Reviewed on Feb. 02, 2013 by murrell006

This was really good. I substituted turkey Italian sausage for less fat. Might add vegetables next time.

Reviewed on Oct. 16, 2010 by jevne2005

I have made this recipe so many times. I often double the recipe because 1 pie is not enough around this house. This is very good reheated and I have even froze pies before baking them so that they would be an easy meal after a long day. You just follow the directions. Stop before drizzling with butter. Cover with saran wrap and then aluminum foil. Freeze. When ready to use, thaw in refrigerator and then drizzle with butter and follow baking directions. Definitely a family favorite!!

Reviewed on Mar. 21, 2010 by CaSaundraLeigh

I subbed fat-free Italian ground sausage and only used 12 oz vs 16oz, which I am glad I did because the 16 oz would have been too much meat. I also used one whole package (about 2 cups) of Betty Crocker instant garlic mashed potatoes in the pouch. I did without the tomatoes on top and instead added 3/4 c tomato sauce to the meat filling to moisten it up a bit, otherwise it might have been to dry. This recipe is a definite keeper in my book!

Reviewed on Dec. 09, 2008 by Summy

I made this recipe recently using 1 pound of ground beef to which I added 1 tsp. Italian herb seasoning, 1/2 tsp salt, 1/8 tsp pepper. Then I browned it with 1/2 a large onion finely diced, and two garlic cloves finely diced. I didn't have sausage on hand, and wanted to use up what we had in the fridge. It was delicious!

Reviewed on Dec. 09, 2008 by Summy

Reviewed on Aug. 23, 2008 by Summy

Oh gosh, this recipe is good! Simple (best with homemade mashed potatos) and so much flavor. Everyone loves it!