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Italian Shepherd's Pies Recipe

Italian Shepherd's Pies Recipe photo by Taste of Home

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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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Italian Shepherd's Pies Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, finely chopped
2 cups marinara sauce
1/8 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/2 cup 2% milk
1/4 cup butter, melted

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened. Spoon into four 8-oz. ramekins or custard cups; set aside.
In a small bowl, combine the flour, cheese, baking powder, salt and Italian seasoning. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet.
Bake at 450° for 12-15 minutes or until golden brown. Yield: 4 servings.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Italian Shepherd's Pies

Italian Shepherd's Pies

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Reviewed on Mar. 14, 2013 by hungrymama5

Super easy and my kids and hubby loved it. I even used whole wheat flour and it was great!

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.