Easy Italian Shepherds Pie Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

Steps:

• Heat oven to 375°F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
• Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
• Make potatoes as directed on pouch using water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
• Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.

Steps:

• Brown ground beef in large frying pan, drain grease.
• Add 1 Tbsp oil to pan, return beef to pan, add onion, garlic, Italian seasoning and dried red pepper flakes.
• Fry until onion is softened.
• Stir in drained tomatoes, Worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper.
• Break up tomatoes with a fork.
• Cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated.
• Meanwhile cook potatoes in boiling water until tender, about 15 minutes.
• Drain potatoes.
• Add butter, milk, nutmeg, salt and pepper.
• Beat potatoes on medium speed of electric mixer until light and fluffy.
• Then beat in egg.
• Fold in 1/4 cup Parmesan.
• Meanwhile seed, core green pepper and cut into 1/4 inch pieces.
• Stir into cooked meat mixture.
• Turn into a 9" square baking dish.
• Spread potato mixture evenly on top of meat mixture.
• Sprinkle with remaining Parmesan.
• Bake right away, or cover tightly and refrigerate for up to 2 days before baking.
• Bake in the center of preheated 350 F oven for 40 to 50 minutes or until potatoes are golden tipped.
• If casserole has been refrigerated it may require an extra 15 minutes baking time.
• Let stand for 10 minutes before cutting.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened. Spoon into four 8-oz. ramekins or custard cups; set aside., In a small bowl, combine the flour, cheese, baking powder, salt and Italian seasoning. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet., Bake at 450° for 12-15 minutes or until golden brown. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pies on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.