Italian Shepherd's Pie
Prep Time: 20 mins Cook Time: 50 mins
1 pound Mild Italian Sausage
1 cup (8 ounces) Ricotta cheese
1-1/2 cups warm mashed potatoes (without added milk and butter)
1/4 cup sour cream
1/2 teaspoon dried oregano
1/2 to 3/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted
1 cup (4 ounces) shredded asiago cheese
Cherry tomatoes, quartered
Minced fresh parsley, optional
Preheat oven to 350°.
In a large skillet, cook sausage until no longer pink; drain well on paper towels.
Place ricotta 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 baking dish; 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 and serve with cabbage recipe below...
Recipe Notes: Everybody Loves Italian
Prep Time: 10 mins Cook Time: 35 mins
1/2 green cabbage thinly sliced or shredded
1 large onion thinly sliced
1.5 tbsp tomato paste
1.5 tbsp fennel seed (We'll send you these for free!)
2 tsp smoked paprika
sea salt + black pepper to taste
15 oz can canellini beans drain and rinsed
1 pinch red pepper flakes optional to taste
Preheat a large heavy bottom skillet over medium heat and add a good lug of olive oil.
Add the sliced onions and a pinch of sea salt. As the onion starts to soften and release its water content turn up the heat so the liquid evaporates and the onion starts to get some color.
Pan fry the onions until nicely golden with crispy edges. Stir in the chili flakes if using. Add 1 tablespoon of the fennel seeds and toast with the onion until fragrant.
Stir in the smoked paprika and tomato paste and cook for a few minutes until the sugars begin to caramelize.
Add the shredded cabbage, season with a pinch of salt and black pepper then mix everything well, scraping any brown bits from the bottom.
Cook down the cabbage until wilted and softened and the sugars start to caramelize again on the bottom. You want little golden bits only so be careful not to burn it.
Push the mixture to the side and add a light drop of olive oil to toast the remaining fennel seeds and infuse a new layer of flavor into your dish.
Stir in the cannellini beans and toss to coat well. Cook only until warmed through. Adjust seasonings and serve with Italian Shepherd's Pie! Buon Appetito!
Recipe Notes: Ciao Florentina