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Italian Shepherd's Pies

Italian Shepherd's Pies
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.
4 ServingsPrep: 20 min. Bake: 15 min.

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
© Taste of Home 2013

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Italian Shepherd's Pies (continued)

Directions (continued)

  • servings.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013