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Italian Shepherd's Pie

 Italian Shepherd's Pie
For a stick-to-your-ribs main dish that's deliciously different, give this pie a try! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut into wedges. My family is always glad to see me preparing this dish. -Cindy Gage, Blair, Nebraska
6-8 ServingsPrep: 20 min. Bake: 50 min.


  • 1 unbaked pastry shell (9 inches)
  • 1 pound Johnsonville® Mild Ground 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

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Italian Shepherd's Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 353 calories, 23 g fat (11 g saturated fat), 81 mg cholesterol, 743 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.