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Italian Shepherd's Pie




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 unbaked pastry shell (9 inches)
  
• 1 lb. bulk Italian sausage
  
• 1 c. cream-style cottage cheese
  
• 1 egg
  
• 1-1/2 c. warm mashed potatoes (without added milk and butter)
  
• 1/4 c. sour cream
  
• 1/2 t. dried orgeano
  
• 1/2 to 3/4 t. salt
  
• 1/8 t. pepper
  
• 2 t. butter or margarine, melted
  
• 1 c. (4 oz.) shredded cheddar cheese
  
• Cherry tomatoes, halved
  






Instructions



1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350 degrees. In a 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 set. Sprinkle with cheese; let stand for a few minutes until cheese is melted. Garnish with tomatoes.
   






Final Comments


Yield: 6-8 servings.