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
Italian Shepherd's Pie Recipe photo by Taste of Home
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 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.