- 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, quartered
- Minced fresh parsley, optional
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Italian Shepherd's Pie
"This is so good. I love the oregano and cottage cheese added to the mashed potatoes with the sour cream. I have used cheddar cheese, and tonight, I am using parmesan because that is all I have."
"This was really good. I substituted turkey Italian sausage for less fat. Might add vegetables next time."
"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!!"
"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!"
"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!"