Italian Shepherd's Pie

Italian Shepherd's Pie
Servings: 6 Prep 15 mins Bake 350°F 25 mins Cook 13 mins


  • 1 pound hot Italian sausage, with casings removed
  • 1 large red pepper, seeded, cored and diced (about 1-1/2 cups diced)
  • 1 large green pepper, seeded, cored and diced (about 1-1/2 cups diced)
  • 1 medium onion, diced
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 14 1/2 ounce can stewed tomatoes, drained
  • 2 tablespoons instant polenta
  • 1 1/2 teaspoons salt
  • 1 1/3 cups instant polenta
  • 1/2 cup grated Parmesan cheese

Make It


1. 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. 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. Remove skillet from heat and stir in the 2 tablespoons instant polenta.


4. 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.

5. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 345, Fat, total (g): 13, chol. (mg): 40, sat. fat (g): 6, carb. (g): 41, fiber (g): 3, pro. (g): 16, sodium (mg): 1330, Percent Daily Values are based on a 2,000 calorie diet.