Italian Shepherd's Pie

Makes 6
Prep 15 m
Bake 25 m
Cook 13 m






  1. 1 of 3 Heat a large skillet over medium-high heat. Add crumbled sausage and cook, breaking up lumps with a wooden spoon, for 5 minutes, or until no longer pink.
  2. 2 of 3 Add peppers, onion, garlic and seasoning. Reduce heat to medium; cook 5 minutes. Add salt, pepper and tomatoes. Cook 3 minutes, breaking apart large pieces of tomato.
  3. 3 of 3 Remove skillet from heat and stir in the 2 tablespoons instant polenta.


  1. 1 of 2 Bring 4 cups water and the salt to a boil in a medium-size saucepan. Stirring continuously, add polenta in a thin stream. Reduce heat to medium and cook polenta, stirring, for 3 minutes until medium soft. Remove from heat and stir in 1/3 cup of the grated Parmesan cheese.
  2. 2 of 2 Heat oven to 350 degrees F. Grease either 6 ramekins (8 to 10 ounces each) OR one 2-quart casserole with nonstick cooking spray. Divide filling between dishes: 1 cup filling per individual ramekin OR all the filling for the 2-quart casserole. Top with polenta: Use 1/2 cup polenta for each ramekin OR all the polenta for the large casserole. Sprinkle remaining Parmesan on top. Makes 6 servings.
Nutrition Information for Italian Shepherd's Pie
Servings Per Recipe: 6
Per Serving: 6 g sat. fat, 13 g Fat, total, 40 mg chol., 1330 mg sodium, 3 g fiber, 16 g pro., 41 g carb., 345 kcal cal.