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Italian Shepherd’s Pie


  • 1 pie crust, unbaked
  • 1 lb. italian sausage
  • 8 ounces cottage cheese, cream-style
  • 1 large egg
  • 1 ½ cups mashed potatoes
  • ¼ cup sour cream
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 teaspoons butter, melted
  • 4 ounces shredded cheddar cheese

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 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 set. Sprinkle with cheese; let stand for a few minutes until cheese is melted.

Makes 8 servings

Source : kitchenmonki.com/Megan Wilson

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