"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Shepherd's Pie Recipe

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This recipe for Italian Shepherd's Pie, by , is from The colombo club women's auxilary Italian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen De Lucchi

Category:
Category:

Ingredients:  
Ingredients:  



1 lb Italian sausages, casings removed
1 red pepper corded, seeded and dced(approx. 1 1/2 cups)
1 onion, sliced
1 clove of garlic, sliced
1/2 tsp. Italian seasoning
1./4 tsp. salt
1/8 tsp. black pepper
1 (14 oz)can stewed tomatoes. drained
2 T. instant polenta

POLENTA
4 C. WATER
1 1/2 TSP. SALT
1 1/3 cup instant polenta
1/2 c, grated Parmesan cheese, divided

Directions:
Directions:

To make filling, crumble sausage into a large skillet breaking up any lumps and cook for 5 minutes. Add peppers, onion, garlic and seasoning, Cook for 5 minutes. Next, add salt, pepper, and tomatoes into small pieces. Remove skillet from heat and stir in 2 T. instant polenta. Set aside. To make polenta, bring water and salt to a boil in saucepan. Stirring constantly, gradually add polenta in a thin stream. Reduce heat and cook polenta, stirring for 5 minutes until medium soft. Remove from heat and add 1/2C of grated cheese/ Prepare either 6 ramekins (8-10 ox. each) or a 2 qt. casserole with nonstick spray. Divide filling evenly among ramekins or put all of the remaining cheese on top of polenta. Bake at 350degrees for 25 minutes then raise temperature to broil and for 2-3 minutes to lightly brown top.





Personal Notes:
Personal Notes:
Recipe Note: To freeze the pie(s) allow to cool then wrap well. To bake frozen casserole, thaw overnight in refrigerator. Heat in 350degree oven for 25 minutes.

 

 

 

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