Hot Italian Shepherd's Pie

Shredded provolone melts into the mashed potato topping while Italian sausage and pepperoncinis spice up the filling of this Italian shepherd's pie.

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Reviews (0)

4.5 by 7 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Hot Italian Shepherd's Pie

Directions

  1. Preheat oven to 350 degrees F. In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add sour cream, milk and salt, mashing or beating to make potato mixture light and fluffy. Stir in 1/2 cup of the cheese.
  2. Meanwhile, in a large skillet cook sausage, sweet pepper, onion, and garlic over medium heat until brown, stirring to break up meat as it cooks. Drain off any fat. Stir in undrained tomatoes, peas, pepperoncini, mustard, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes to blend flavors.
  3. Spoon sausage mixture into a 2 1/2-quart baking dish. Spoon mashed potatoes in mounds over sausage mixture. Sprinkle with remaining 1/4 cup cheese. Bake about 20 minutes or until heated through and cheese melts. Top with dried tomatoes and basil, if desired.
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Nutrition Facts (Hot Italian Shepherd's Pie)

  • Per serving:
  • 366 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 50 mg chol. ,
  • 1301 mg sodium ,
  • 30 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 27 g pro.
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Reviews (1)

7 Ratings
229 Days Ago
4.0
I tried this recipe as I really enjoy Shepherds Pie
First, I would serve the pepperoncini salad on the side. Second,I added more fresh, diced veggies, zuchinni and mushrooms.
Third, the potato topping is classic, but, I will use polenta next time. Fourth, if you can not decide, hot/sweet sausage, try half of each, that is what I had in the freezer.
This recipe was very good, the spicy/vinegar and texture of the salad was just too strange!raf

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