Tuesday, March 16, 2010

Italian Shepherd's Pie

This recipe is from a new cookbook I got and has been a big hit -- easy to make and it is very fun to serve in little individual casserole dishes (these are ones that Kath gave me). I think I am using a little more meat and you can decide if you really want to make it into less than six servings. And, the tomato paste in a tube rather than opening a can helps.

Italian Shepherd’s Pie

¾ cup shredded pizza cheese or Italian cheese blend (3 ounces)
2 cups mashed potatoes or refrigerated mashed potatoes -- it takes about a lb of potatoes if you make them yourself
8 ounces lean ground beef
4 ounces bulk sweet Italian sausage
½ cup chopped onion 2 cups sliced zucchini or yellow summer squash
1 14 ½ -ounce can diced tomatoes, undrained
½ of a 6-ounce can (1/3 cup) tomato paste
¼ teaspoon ground black pepper
Paprika (optional)
1. Preheat oven to 375°F. Stir 1/2 cup cheese into potatoes; set mixture aside.
2. In a large skillet combine ground beef, sausage, and onion; cook until meat is brown and onion is tender. Drain off fat. Stir zucchini, undrained tomatoes, tomato paste, and pepper into meat mixture in skillet. Bring to boiling.
3. Divide meat mixture among six 10-ounce individual casserole dishes or ramekins. Spoon mashed potato mixture into mounds on top of hot meat mixture in dishes. Sprinkle with remaining quarter cup cheese. If desired, sprinkle with paprika.
4. Place dishes in a l5 x 10 x l-inch baking pan. Bake, uncovered, for 25 minutes or until hot and bubbly. Let stand for 15 minutes before serving. Makes 6 servings.

Source: diabetic LIVING Cookbook


Carrie said...

I love those little casseroles! This looks really good...maybe a future dinner--but then I can't write about it!

Nadine said...

Well, you always have so many recipes you share, so perhaps you can just comment and add another photo!