Best 6 Sausage Florentine Shepherds Pie Recipes

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

SAUSAGE FLORENTINE BAKE

Steps:

• In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. , Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. , In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

ITALIAN SHEPHERD'S PIE

Steps:

• 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°. , 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., 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.

BEEF AND SAUSAGE SHEPHERD'S PIE

Steps:

• Heat oven to 375° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Heat mashed potatoes as directed on package.
• Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside. Add sausage and onion to skillet; cook 5 minutes or until onion is softened. Return beef to skillet. Add wine; cook and stir 1 minute. Stir in vegetables, tomato paste, salt and pepper; cook 5 minutes or until vegetables are tender.
• In small bowl, mix broth and flour with whisk. Add to beef mixture. Heat to boiling, stirring constantly; cook 3 minutes or until thickened. Spoon mixture into baking dish. Spread heated potatoes evenly over hot beef mixture. Bake uncovered 20 minutes or until filling is bubbly and potatoes are lightly browned.

SAUSAGE SHEPHERDS PIE BY TASTY DEMAIS RECIPE BY TASTY

Steps:

• Peel the potatoes and put in a large pan with water along with the sausages. Cook until the potatoes are tender enough to be mashed.
• Drain and mash the potatoes. Set aside. Chop the sausages and set aside.
• In a large pan, add the butter, ½ grated onion, mashed potatoes, and milk. Mix until it becomes a puree. Season with salt and pepper. Set aside.
• In a large pan, put the oil, chopped onion, green chilli and mix until the onion is transparent.
• Add the chopped sausage, tomatoes, and salt. Cook until the tomatoes are soft and become a sauce. Sprinkle in the parsley and green onions. Mix gently. Set aside.
• Preheat the oven to 200ºC (400ºF).
• In a large, oven-safe casserole dish, smooth a layer of half the potato puree, a layer sausage sauce, mozzarella, then the remaining potato puree.
• Sprinkle the top with parmesan cheese and chopped parsley.
• Bake for 35 minutes or until the cheese is melted and the top layer is turning it is golden.
• Enjoy!

ITALIAN SHEPHERD'S PIES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened. Spoon into four 8-oz. ramekins or custard cups; set aside., In a small bowl, combine the flour, cheese, baking powder, salt and Italian seasoning. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet., Bake at 450° for 12-15 minutes or until golden brown. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pies on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.