Italian Shepherd’s Pie

Italian Shepherd’s Pie

1 unbaked, premade pie crust
½ lb bulk sausage
½ lb hamburg
½ can cream of mushroom soup
1 c small curd cottage cheese
1 egg
1-½ c warm mashed potatoes (without butter or milk)
¼ c sour cream
¼ t dried oregano
½ t koshers salt
1/8 t pepper
2 t butter, melted
1 c shredded cheddar

Line pie plate with the pie crust and bake 7 min at 375. Reduce heat to 350. In skillet, cook meat until no longer pink and drain fat. Add soup to meat and mix. Use electric mixer to blend cottage cheese and egg, then also potatoes, sour cream, and seasonings. Place meat mixture in pie shell and top with potato mixture. Drizzle with butter. Bake 50-60 min at 350. Sprinkle with cheese ad put back in oven until cheese melts.

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