Meat and Potatoes in a Shell

Otherwise known as Italian Shepherd Pie, this meat and potatoes entrée is a favorite of my "carnivores."  You'll love how simple it is!  Additionally, it can be a great way to use your leftover mashed potatoes.

The original recipe came from Taste of Home Magazine, but of course, I've tweaked it to our tastes.  My recipe reflects mashed potatoes prepared as a side dish with milk and butter.  However, the original recipe uses mashed potatoes without added ingredients and then mixes them with cottage cheese, sour cream and salt plus the spices below.

1 unbaked pie shell (I prefer the deep dish)
3/4 pound mild Italian sausage, browned
2 1/2 C mashed potatoes
1/2 tsp. oregano
1/8 tsp. pepper
1 C shredded cheese

To enjoy later:  Cover the bottom of the pie shell with sausage.  Mix potatoes and spices and spread over the sausage.  Put cheese in a Ziploc-style baggie.  Cover the potatoes with foil.  Tape the cheese to the top.  Freeze.  When you are ready to enjoy this meal, defrost and then bake it uncovered at 350 degrees F for 50-60 minutes.  Cover with cheese and return to the oven for a few minutes until cheese melts.

To enjoy tonight:  Bake the pie shell for 7 minutes at 450 degrees F.  Then fill with sausage and potatoes.  Bake as directed above.