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Italian Shepherd's Pie
1 unbaked pastry shell (9 inches)
1 pound bulk Johnsonville® Ground Sausage
1 cup (8 ounces) cream-style cottage cheese
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 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.
(I like to add cubes of pepperoni)
*you can add other ingredients according to your tastes
recipe here: http://www.tasteofhome.com/Recipes/Italian-Shepherd-s-Pie
Saturday - 30 June 2012 - Day 182
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