Italian Style Shephard's Pie

This is more of my attempt to get back to the classics, which has been a lot of fun, and very rewarding as my family really likes their down to earth, oldtime cookin! This was inspired by the remainder of my Newman's Own Sockerooni Spaghetti sauce.


I did my best to keep this as traditional as possible, or at least the way I remember it, while adding a bit of Italian flare. I'm definitely not an expert of Italian food, but I can say fairly confidently that this turned out to be one tasty pie! The key were the mashed potatoes, which were mashed with a good helping of sweet mascarpone cheese and tangy pecorino romano, oh my goodness, talk about creamy amazing potatoes! I sauteed my fresh green beans with chopped shallots a bit of white wine,just until al dente, which gave them a great flavor and a nice contrasting crunch. The beef I cooked with onions, garlic, plenty of Italian seasonings and enough sauce to give it good moisture and flavor, but not so much to make it to thin. Put the whole thing together, top with mozzarella, and you've got yourself a great dinner. This would go great with a nice crusty bread!

Italian Style Shephard's Pie
A Blog About Food

Ingredients

1 lb ground lean beef
1 chopped yellow onion
2-3 cloves of garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt, or garlic salt
1 teaspoon pepper
1 1/2 cups Newman's Own Sockerooni Sauce

1/2 lb fresh green bean, trimmed and halved width wise
1 teaspoon olive oil
2 shallots, sliced
2 teaspoons white wine
salt and pepper

2-3 yukon gold, red, or russet potatoes boiled (if red, i don't bother peeling)
1/2 cup mascarpone cheese
1/4 cup pecorino romano
splashes of milk to desired consistency
salt and pepper

1 cup mozzarella cheese

Directions

1. Spray an 8x8 casserole pan and preheat oven to 375.

2. For beef, saute onions and garlic until soft. Add beef, cook until browned. Drain. Add Italian Seasonings, salt, pepper and sauce. Simmer until thick, and adjust seasonings to liking. Pour beef mixture into pan and spread until even.

3. For green beans, saute beans and shallots until both are slightly soft. Add white wine and cook until wine has completely dissolved. Add salt and pepper to taste, and pour beans into casserole pan. Spread evenly over beef mixture.

4. For potatoes, smashed with both cheese and add milk as desired to thin. Add salt and pepper to desired taste. Spread over beans evenly until smooth. Cover with mozzarella cheese and bake for 20-30 minutes, or until cheese is browned and bubbly. Enjoy!