Chef Paulette's Italian Shepherd Pie - WSMV News 4

Chef Paulette's Italian Shepherd Pie

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3 tablespoons olive oil

1 medium onion, diced

2 Italian sausages (mild or hot, your preference)

1 lb. ground beef

1 15-oz can diced tomatoes

1/2 cup peas

1 lb. ricotta cheese

1/2 lb. shredded mozzarella(use a box grater)

1/4 cup grated parmigiano

2 egg yolks

salt & pepper to taste

Preheat oven to 425 degrees F.

Heat the oil in a large sauté pan, then add onion and cook 2-3 minutes until softened. Cut the sausages in half and push out the meat from the skins. Break up in sauté pan and cook with onion, 2 minutes or so. Add ground beef. Break up in pan and cook thru until the meats are browned. Add the tomatoes and peas. Season with salt & pepper. Cook 5 minutes more.

In a medium mixing bowl, stir together the cheeses and egg yolks. Season with salt and pepper. 

Divide the meat into 10 or 12 ramekins leaving 1-inch open on top. Divide the cheese mixture on top of the meat. Smooth gently to cover meat with a spoon. Place ramekins on a sheet pan. Bake until golden on top, about 20 minutes until golden.

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