Italian Shepherds Pie Shepherd's Pie
Italian Shepherds Pie
Preparation Time: 30 minutes Cooking Time: 25 minutes Baking Time: 40 minutes Makes: 6 servings
1 1/2 lbs lean ground beef 1 large onion, chopped 2 garlic cloves, crushed 1 Tbsp Italian
herb seasoning
1/4 tsp dried chilies 28 oz can plum tomatoes, well drained 1 Tbsp Worcestershire sauce 1 tsp salt
1 tsp sugar
2/2 tsp freshly ground black pepper 4 large potatoes, peeled and quartered 1 Tbsp butter
3/2 cup milk pinch freshly grated nutmeg, salt and black pepper 1 egg
4/3 cup freshly grated Parmesan cheese (optional) 1 large green pepper
Combine ground beef, onion, garlic, herb seasoning and dried chilies in a large wide frying pan.
Place over medium heat and cook, stirring mixture often with a fork to keep meat crumbly. Add a
little oil if necessary. As soon as meat is no longer pink, drain off all fat. Stir in well drained
tomatoes, Worcestershire, 1 tsp each of salt and sugar and = tsp pepper. Break up tomatoes with a
fork. Then cook over medium heat, stirring often, for about 15 minutes or until most of the liquid
has evaporated. Meanwhile, cook potatoes in boiling water until tender, about 15 minutes. Drain
potatoes very well. Add butter, milk, nutmeg, salt and pepper. Bear potatoes until light and fluffy.
Then beat in egg. Fold in 1/4 cup Parmesan cheese, if you wish.
Meanwhile, seed and core green pepper and cut into 1/4 inch pieces. Stir into meat mixture. Turn
into a 9 inch square baking dish. Spread potato mixture evenly on top of meat mixture. Sprinkle with
remaining Parmesan cheese, if you wish. Bake in the center of a preheated oven for 40 50 minutes or
until potatoes are golden tipped. Let stand for 10 minutes before cutting.
Per Serving: 392 calories, 26.8 gr protein, 103 mg calcium, 4.3 mg iron
SHEPHERD'S PIE
1 unbaked pastry pie shell (9-inch) 1 lb. bulk sausage, or (1 lb. pkg. sausage, casing removed) 1
cup cream style cottage cheese 1 egg 1-1/2 cups warm mashed potatoes without milk and butter
5/4 cup sour cream
6/2 tsp. dried oregano
7/2 to 3/4 tsp. Salt
8/8 tsp. Pepper 2 Tbsp. butter, melted 1 cup (4 oz.) shredded cheddar cheese
Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 7
minutes. Remove from oven and remove the foil. Set aside. Reduce heat to 350 degrees. In a skillet,
cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in
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 until cheese is
melted. Serves: 6 to 8
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