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Made in individual baking cups, these hearty little pies have biscuit-like tops and a saucy filling. You can also prepare the mixture in a 1-1/2-quart casserole dish.
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Nutritional Facts 1 serving equals 542 calories, 27 g fat (14 g saturated fat), 107 mg cholesterol, 976 mg sodium, 44 g carbohydrate, 4 g fiber, 29 g protein.
Originally published as Italian Shepherd's Pies in Taste of Home February/March 2010, p59
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Reviewed on Jan. 21, 2012 by Tammy_Girl
My family and I love this recipe. The only thing I do different is use half ground beef and half sausage. Quick tip: I make the sauce ahead of time and place in frig - then when I get home from work I make the dough (topping) and I'm good to go. I have made it in a 2 quart dish and in ramekins. Personally, I prefer the recipe in the ramekins. With a salad, this makes a nice meal.
Reviewed on Feb. 27, 2011 by kmdarr
Very simple, with ingredients I always have on hand, something my kids enjoyed also. I even added some more veggies - mushrooms - and it was wonderful.
Reviewed on Feb. 27, 2011 by sondra d
Great for a chilly night. We're vegetarians, so we used Morningstar Farms burger crumbles in place of the beef (worked perfectly) and used 1/2 cup parmesan, with some extra grated on top of dough before putting in the oven. Perfect.
Reviewed on Sep. 17, 2010 by kmu021
Good flavor and easy to make! Will be making these again!!
Reviewed on Apr. 28, 2010 by keverwann
This was good, but I made it with pre-seasoned Italian ground Turkey instead of beef and added some chopped fresh mushrooms to the meat mixture. I also doubled all the topping ingredients (except the butter) and baked it for 18 minutes in an oval 1.5 quart casserole. Would be better with more veggies in the meat mixture; i.e. chopped green pepper, carrots, fresh tomatoes, etc.
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© Reiman Media Group, LLC., 2012