Monday, September 28, 2009

Italian Shepherd's Pie

This is a "use every dish in your kitchen" type of recipe, but I think it was worth it. Especially since Nathanael did all of the dishes!

1 unbaked 9" pasty shell - I made mine using the basic BH&G recipe
1 # bulk Italian sausage
1 cup cottage cheese
1 egg
1 1/2 cup warm mashed potatoes
1/4 cup sour cream
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
2 tsp melted butter
1 cup shredded cheddar cheese

Line pastry shell with heavy duty foil. Bake at 450 for 7 minutes. Remove from oven and remove foil. Set aside. Reduce oven to 350.

In a skillet cook the sausage until no longer pink. Drain well on paper towels.

In a blender or food processor process the cottage cheese and egg until smooth. Transfer to a large bowl. Stir in potatoes, sour cream, oregano, salt and pepper.

In pie shell spread out the sausage, top with the potato mixture. Drizzle with melted butter. Bake 50-60 minutes at 350, or until set.

Sprinkle with cheese and let stand until cheese is melted. (This keeps its heat for a REALLY long time, so don't worry about leaving it out for a while before serving.)

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