 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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 Ingredients:
1 unbaked pastry shell (9 inches) |
1 pound johnsonville® mild ground italian sausage |
1 cup (8 ounces) cream-style cottage cheese |
1 egg |
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 cheddar cheese |
cherry tomatoes, quartered |
minced fresh parsley, optional |
Directions:
1. 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°.
2. 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.
3. 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. Yield: 6-8 servings.
|
|