Make an easy crust of ready-made mashed potatoes, then fill with a satisfying meat and cheese sauce for a new take on shepherd's pie.
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
lb bulk mild Italian pork sausage
medium onion, chopped (1/2 cup)
cup tomato pasta sauce
teaspoon dried basil leaves
cup shredded Parmesan cheese (2 oz)
Heat oven to 375°F. Spray 9-inch glass pie plate. Cook potatoes as directed on pouch—except use 3/4 cup water and 3/4 cup milk; omit butter. After 5-minute stand time, stir in eggs. Spread cooked potatoes mixture in bottom and up sides of pie plate, forming a crust.
Meanwhile, in 12-inch skillet, cook sausage and onion over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Stir in pasta sauce and basil. Reduce heat to low; cook about 2 minutes, stirring occasionally, until hot. Pour into potato-lined pie plate.
Bake about 25 minutes or until crust edges just begin to turn golden brown. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Hot Italian pork sausage can be used in place of mild Italian sausage.
If you decide to use sausage links instead of bulk sausage, remember to remove the casings before cooking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.