Italian Shepherd's Pies Recipe
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cups marinara sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 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
- 1. 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.
- 2. 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.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pies on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 4 servings.
1 each: 542 calories, 27g fat (14g saturated fat), 107mg cholesterol, 976mg sodium, 44g carbohydrate (14g sugars, 4g fiber), 29g protein.
Reviews for Italian Shepherd's Pies
"Very good main dish using ingredients I always have on hand. I think it would be great to make with half sausage or add mushrooms or black olives for a deep dish pizza taste!"
"Loved it! My husband and picky eater kids loved it as well! I used ground turkey and instead of marinara I used canned tomato sauce with italian seasoning, garlic pepper, and a sprinkle of red pepper flakes, and baked in a 1-1/2 quart casserole dish. Will definitely add it to my rotation!"
"Very good recipe. Big hit with my husband!!"
"Super easy and my kids and hubby loved it. I even used whole wheat flour and it was great!"
"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."
"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."
"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."
"Good flavor and easy to make! Will be making these again!!"
"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."