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Italian Shepherd's Pie
Diabetic Living Magazine
“The mashed potatoes and cheese topper makes this beef, sausage, and veggie pie stick-to-the-ribs delicious. Serve it with fresh fruit for dessert, and your meal is complete.”
¾ cup shredded pizza cheese or Italian cheese blend (3 ounces)
2 cups mashed potatoes or refrigerated mashed potatoes (see Tip)
8 ounces lean ground beef
4 ounces bulk sweet Italian sausage
½ cup chopped onion
2 cups sliced zucchini or yellow summer squash
1 (14.5 ounce) can diced tomatoes, undrained
½ (6 ounce) can ( ⅓ cup) tomato paste
¼ teaspoon ground black pepper
1Preheat oven to 375°F. Stir ½ cup of the cheese into the potatoes; set mixture aside.
2In a large skillet, cook ground beef, sausage, and onion until meat is brown and onion is tender. Drain off fat. Stir zucchini or yellow summer squash, undrained tomatoes, tomato paste, and pepper into meat mixture in skillet. Bring to boiling.
3Divide meat mixture evenly among six 10-ounce individual casserole dishes. Spoon mashed potato mixture into mounds on top of hot meat mixture in casseroles. Sprinkle with remaining ¼ cup cheese. If desired, sprinkle with paprika. Cover with plastic wrap; chill for at least 4 hours or up to 48 hours.
4To serve, preheat oven to 375°F. Remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cover with foil. Bake for 35 minutes. Remove foil. Bake, uncovered, for 5 minutes more. Let stand for 5 minutes before serving.
Tip: To make mashed potatoes, wash and peel 1 pound potatoes. Cut potatoes into quarters or cubes. In a covered medium saucepan, cook potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Mash with a potato masher or beat with an electric mixer on low speed until lumps are gone.