Page 99 - 201415_TOH_Cookbook

PORTUGUESE
SHEPHERD’S PIE
GOVONI FAMILY, EAST FREETOWN, MN
“This dish is good to eat ater playing in the snow. It will warm you up!”
Kerri Govoni
PREPARATION
1. Preheat oven to 350°F. Have a 9- by 13-inch baking dish ready.
2. Put the potatoes in a pot and cover with water. Bring to a boil and cook unil tender when pierced with
a fork but before they are falling apart. Drain well.
3. In a bowl, mash the potatoes with the buter and milk. Sir briely
to combine. Season with salt and pepper to taste.
4. Heat a large skillet over medi- um-high heat. Cook the linguica, pepper and onion together unil the pepper and onion are cooked through and sot. Drain of the excess grease.
5. Layer the linguica mixture in the baking dish. Sprinkle with half of the mozzarella. Spread the pota- toes in an even layer. Sprinkle the remaining mozzarella on top. Cover with aluminum foil.
6. Bake for 30 minutes. Uncover and bake for 5 to 10 minutes more or unil the top is bubbling. Serve with a side of bread.
INGREDIENTS
Serves approximately 6
8 small to medium potatoes, peeled
4 tablespoons (1/2 sick) buter, at room temperature
1/4 cup milk, at room temperature 1 1/2 pounds ground linguica sausage
1 green bell pepper, stemmed, seeded and diced
1 onion, diced 8 ounces shredded mozzarella cheese Bread, for serving
Taste of Home – Page 89