ITALIAN SHEPHERD'S PIE
The mashed potatoes and cheese topper makes this beef, sausage, and veggie pie stick-to-the-ribs delicious. Serve it with fresh fruit for dessert, and your meal is complete.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Sausage Recipes
Time 5h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Stir 1/2 cup of the cheese into the potatoes; set mixture aside.
- In a large skillet, cook ground beef, sausage, and onion until meat is brown and onion is tender. Drain off fat. Stir zucchini or yellow summer squash, undrained tomatoes, tomato paste, and pepper into meat mixture in skillet. Bring to boiling.
- Divide meat mixture evenly among six 10-ounce individual casserole dishes. Spoon mashed potato mixture into mounds on top of hot meat mixture in casseroles. Sprinkle with remaining 1/4 cup cheese. If desired, sprinkle with paprika. Cover with plastic wrap; chill for at least 4 hours or up to 48 hours.
- To serve, preheat oven to 375 degrees F. Remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cover with foil. Bake for 35 minutes. Remove foil. Bake, uncovered, for 5 minutes more. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 19 g, Cholesterol 41.4 mg, Fat 11.4 g, Fiber 2.8 g, Protein 16.8 g, SaturatedFat 4.9 g, Sodium 584.8 mg, Sugar 5.1 g
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.
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.
VEGETARIAN SHEPHERD'S PIE
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
Provided by Samantha Seneviratne
Categories dinner, casseroles, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
- Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
- Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
- Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram
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
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 2
This is an adaptation of a Family Circle recipe. The original recipe called for hot Italian sausage, which I can't seem to find here in the UK, so I made a medley of ground meat and spices that my kids are probably happier with, as it's not too hot! The polenta crust was a real hit with my daughter, and even my husband, who doesn't normally like polenta.
Provided by Ppaperdoll
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For meat filling, heat a large frying pan to medium-high heat. Add beef and pork and cook 5 minutes. Drain any excess fat off and return to pan. Add fennel seed, peppers, onion and garlic. Reduce heat to medium and cook 5 minutes more. Add 1/2 tsp salt, black pepper, and tomatoes.
- Remove skillet from heat and stir in 2 Tbsp polenta.
- For Polenta, bring 4 cups of water and 1 1/2 tsp salt to a boil in medium saucepan. Add polenta in a thin stream, stirring constantly. Reduce heat to medium and cook, still stirring, 3 minutes until polenta is medium-soft. Remove from heat and stir in 1/3 cup grated Parmesan.
- Heat oven to 350°F Grease a 2 quart casserole dish with non-stick cooking spray. Add meat filling to bottom of dish. Top with polenta and sprinkle remaining Parmesan over the top.
- At this stage the pie can be frozen (but bring to room temp first). Wrap well and put in freezer. When ready to cook, thaw in fridge overnight, then bake in preheated 350°F oven 25 minutes, and put under broiler 1 to 2 minutes to give a nice crisp crust.
- If serving that evening, bake in preheated oven 25 minutes, and broil under preheated broiler 1 to 2 minutes.
Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 6.7, Cholesterol 60.3, Sodium 858.3, Carbohydrate 8.1, Fiber 2.4, Sugar 4.5, Protein 18
SAUSAGE SHEPHERDS PIE BY TASTY DEMAIS RECIPE BY TASTY
Here's what you need: potatoes, toscana sausages, italian tomatoes, onion, green chilli, butter, oil, mozzarella cheese, parmesan cheese, milk, fresh parsley, green onion, salt, pepper
Provided by Gaspar Jose
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Peel the potatoes and put in a large pan with water along with the sausages. Cook until the potatoes are tender enough to be mashed.
- Drain and mash the potatoes. Set aside. Chop the sausages and set aside.
- In a large pan, add the butter, ½ grated onion, mashed potatoes, and milk. Mix until it becomes a puree. Season with salt and pepper. Set aside.
- In a large pan, put the oil, chopped onion, green chilli and mix until the onion is transparent.
- Add the chopped sausage, tomatoes, and salt. Cook until the tomatoes are soft and become a sauce. Sprinkle in the parsley and green onions. Mix gently. Set aside.
- Preheat the oven to 200ºC (400ºF).
- In a large, oven-safe casserole dish, smooth a layer of half the potato puree, a layer sausage sauce, mozzarella, then the remaining potato puree.
- Sprinkle the top with parmesan cheese and chopped parsley.
- Bake for 35 minutes or until the cheese is melted and the top layer is turning it is golden.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 5 grams, Protein 27 grams, Sugar 9 grams
ITALIAN SHEPARDS PIE
This is my version of a Shepards pie, using Italian flavors.
Provided by Christy Hamilton @cfcwd
Number Of Ingredients 9
Steps:
- Wash, peel, and slice potatoes. Boil with 2 cloves sliced garlic. Mash potatoes and garlic with butter, sour cream and season with salt, peppper, and garlic salt.
- Sautee chopped zucchini, 2 cloves of chopped garlic, and chopped onion over medium/high heat in butter, until tender. Season with garlic pepper.
- Cook Brats as directed on package. Let cool until able to handle and slice. (I cut them with kitchen scissors)
- In 9x13 baking dish spread mashed potatoes evenly, top with slices of Italian cheese, top with sautee mixture, Brat slices, and shredded cheese. Bake in 350 degree oven 10-15 minutes, or until cheeses are melted.
THE ITALIAN IRISHMAN'S PIE
This is a recipe my Irish aunt gave me. Her husband is Italian, and she developed this recipe to blend things they both like. It is a variation of Shepherd's Pie. For richer flavor, substitute beef broth for water in gravy.
Provided by NikkHoff
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir Italian sausage until browned and crumbly, about 10 minutes. Use a slotted spoon to transfer sausage to prepared casserole dish. Drain drippings and reserve 2 tablespoons drippings in the skillet.
- Melt 2 tablespoons margarine in a separate skillet over medium heat; cook and stir apple and onion slices until tender, about 8 minutes. Place apple and onion in casserole dish with sausage.
- Lightly stir sausage, apple, and onion together; season with salt, black pepper, and oregano.
- Brown flour in reserved drippings in skillet over medium heat. Whisk water into flour until thick gravy forms, about 3 minutes.
- Pour gravy over sausage mixture in the casserole dish; spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tablespoon melted margarine.
- Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 30 minutes.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 30.5 g, Cholesterol 31.8 mg, Fat 22.5 g, Fiber 3.3 g, Protein 12.6 g, SaturatedFat 6.5 g, Sodium 1011.6 mg, Sugar 7.9 g
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