Recipe: Tonight it will be... Italian Shepherd's Pie

I'm trying a new recipe tonight. With the Italian Shepherd's Pie, I will fix steamed broccoli and carrots with a little lemon-butter sauce and a fresh fruit salad. Maybe even some homemade bread if I get around to it!

Italian Shepherd's Pie
Recipe By : Taste of Home
Servings : 8

1 (9") unbaked pastry shell
1 pound bulk Italian sausage
1 cup cream-style cottage cheese
1 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 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter or margarine -- melted
1 cup (4oz) shredded cheddar cheese
cherry tomatoes -- halved

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 7 min. Remove from the oven and remove the foil; set aside. Reduce heat to 350 degrees. In a 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 min. or until set. Sprinkle with cheese; let stand for a few min. until cheese melts. Garnish around outer edge with tomatoes.