ITALIAN SHEPHERD'S PIE
For a stick-to-your-ribs main dish that's deliciously different, give this pie a try! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut into wedges. My family is always glad to see me preparing this dish. -Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 743mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
SAUSAGE FLORENTINE SHEPHERD'S PIE
In this Italian take on traditional shepherd's pie, sausage takes the place of ground beef (or lamb), and spinach replaces the green veggies. Zesty tomatoes, Italian cheese blend and garlicky mashed potatoes make this dish incredibly long on flavor, even though the ingredient list is short. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 540 calories, Fat 34g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1439mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
ITALIAN SHEPHERD'S PIES
Made in individual baking cups, these hearty little pies have biscuit-like tops and a saucy filling. You can also prepare the mixture in a 1-1/2-quart casserole dish.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
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°.
Nutrition Facts : Calories 542 calories, Fat 27g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 976mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 4g fiber), Protein 29g protein.
TUSCAN-STYLE SHEPHERD'S PIE
Another wonderful meatless meal that is high in protein and fiber and low in fat. Cannellini beans are often referred to as white kidney beans and are often used in minestrone. This recipe came from "Forks Over Knives: The Cookbook" via the Indianapolis Star.
Provided by Ellen Bales
Categories Savory Pies
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Bring 5 cups of water to a boil in a large saucepan. Whisk in cornmeal, a little at a time. Cook, stirring often, until this polenta mixture is thick and creamy, about 30 minutes. Season with salt and keep warm.
- 2. Place onion, carrot and celery in saucepan and saute over medium heat 5 minutes. Add water 1 to 2 tablespoons at a time to keep vegetables from sticking. Stir in garlic, rosemary and thyme; cook for 3 minutes. Add potatoes and vegetable stock and cook about 15 minutes. Add beans, season with salt and pepper and cook for 5 minutes longer.
- 3. Spoon beans into an 8-inch square baking dish and spread polenta over the top. Bake at 350 degrees for 20 minutes.
- 4. NOTE: Polenta takes the place of mashed potatoes in this pie.
ITALIAN-STYLE SHEPHERD'S PIE
Garlic mashed potatoes add Italian flair to a homespun steak and veggie casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 490, Carbohydrate 46 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 Serving (1 1/2 cups), Sodium 1350 mg, Sugar 14 g, TransFat 1/2 g
LAMB SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
ITALIAN SHEPHERD'S PIE
While not traditional, I really like this version of Shepherd's Pie. Ketchup or HP sauce are excellent condiments for this recipe. You can substitute pretty much any veggie you like for the green pepper - peas and corn are my personal favorites - 1 cup would probably be enough.
Provided by Minxkat1
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 566.5, Fat 24.9, SaturatedFat 10, Cholesterol 125.2, Sodium 633.7, Carbohydrate 55.1, Fiber 8, Sugar 8.3, Protein 31.7
ITALIAN SHEPHERD'S PIE (ITALIAN PATE CHINOIS)
Pate chinois is a French-Canadian specialty and this has a different twist - it uses ground veal and hot italian sausages. It is sooooo good! Got this recipe in a French magazine - will try to translate as best as I can!
Provided by Redsie
Categories Veal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 375°F.
- Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
- Take the sausages out of their casing and mix with the ground veal.
- Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
- Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
- Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
- Put in oven for 40 minutes.
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