Italian Shepherd's Pie



1 unbaked 9" pastry shell
1 lb. bulk Italian sausage
1 C. cream style cottage cheese
1 egg
1 1/2 C. warm mashed potatoes (made without added milk or butter)
1/4 C. sour cream
1/2 tsp. dried oregano
1/2 to 3/4 tsp. salt
1/8 tsp. pepper
2 tsp. butter or margarine, melted
1 C. shredded Cheddar cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450F for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350F. In a skillet, cook sausage until no longer pink; drain well. 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 to 60 minutes or until set. Sprinkle with cheese; let stand for a few minutes until cheese is melted.

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