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Categories:
pastry shell Italian sausage cream-style cottage cheese egg warm mashed potatoes sour cream oregano salt pepper butter Cheddar cheese tomatoes fresh parsley
Viewed: 70 - Published at: a year agoIngredients
- 1 unbaked pastry shell (9 inches)
- 1 pound bulk Italian sausage
- 1 cup cream-style cottage cheese
- 1 large egg
- 1-1/2 cups warm mashed potatoes (without added milk and butter)
- 1/4 cup sour cream
- 1/2 teaspoon dried oregano
- 1/2 to 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons butter, melted
- 1 cup shredded cheddar cheese
- Cherry tomatoes, quartered
- Minced fresh parsley, optional
Method
- 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.
