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Italian Shepherd's Pie

1 unbaked pastry shell (9 inches)
1 pound bulk Italian 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, halved

Line unpricked pastry shell with a double thickness of heavy-duty

Printed from tasteofhome.com Jul 24, 2008

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Italian Shepherd's Pie cont.

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.