Sicilian Shepherd's Pie

Last night's dinner...

Shelly's Sicilian Shepherd's Pie (without potatoes)

1 Tablespoon Olive Oil
1 large Yellow Onion, chopped
2-3 cloves of Garlic, diced
1 pound Ground Beef
1 cup Tomato Sauce (I used jarred Rao's Tomato Basil Marinara)
1/2 cup frozen Peas, thawed
1 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

1 large Egg, beaten
2 Tablespoons Butter
2 Tablespoons Flour (I use Oat Flour)
1 cup Milk
2 ounces Cream Cheese
1/2 cup Ricotta Cheese
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Saute onion till golden. Add garlic. Saute 1 minute more. Remove and set aside. Saute ground beef and cook till no pink is seen. Drain any fats. Add onions and garlic back, sauce, peas, oregano, salt & pepper. Cook for 1 minute.

Pour into Pyrex casserole dish.

Beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese and ricotta. Season with salt and pepper. Off the heat whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the casserole dish.

Ready for the oven

Bake at 350 until the top is lightly browned about 40 to 45 minutes. Let cool for 10 minutes before cutting.

If you like this one try:

Shelly's Shepherd's Pie (without potatoes)
Shelly's Southwest Shepherd's Pie (without potatoes)