Italian Shepherd’S Pie

• 1 unbaked pastry shell (9 inches)
• 1 pound bulk Italian sausage
• 1 cup cream-style cottage cheese
• 1 large 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 shredded cheddar cheese
• Cherry tomatoes, quartered
• Minced fresh parsley, optional

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350u0b0.
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 160u0b0. Sprinkle with cheese; let stand until melted. Garnish with tomatoes tossed with minced parsley if desired.

pastry shell, italian sausage, creamstyle cottage cheese, egg, warm mashed potatoes, sour cream, oregano, salt, pepper, butter, cheddar cheese, tomatoes, fresh parsley

Taken from www.tasteofhome.com/recipes/italian-shepherd-s-pie/ (may not work)