Well Saturday is movie night in our house and that almost always means PIZZA! But to make it even more exciting, October is National Pizza Month. Last year I was on TV for National Pizza Month – I take my pizza very seriously.
For this recipe I am using Mama Mary’s® Pizza Crusts, Cabot® Vermont Sharp Cheese and Filippo Berio® Olive Oil along with some other ingredients. I love to make unique recipes that my family will love and recipes that will re-define the depth of our love for pizza.
Today I bring you Shepherds Pizza Pie!
Traditional shepherd’s pie is brought to a new level with the help of pizza crust, cheese and olive oil.
Shepherd’s pie is one of the ultimate comfort foods. No one ever says “no” to shepherd’s pie – so why not turn it into a pizza? For this batch I used thin crust pizza but if you actually want to pick it up and eat it rather than slice it – you will need original crust. We like the nice added crispiness of a Thin & Crispy crust.
When you make this pizza you can layer any way you’d like. In our house it is like toilet paper over or under. My husband has his way of making it and I definitely have mine. He layers his: Hamburger, mashed potatoes and cream style corn. I am totally not a fan of cream style corn and I layer it: Mashed potatoes, hamburger and corn. So no matter what – do what you like best. Sometimes we even use veggie crumbles instead of hamburger or peas instead of corn. We love to have fun with it and change it up.
First, you need Mama Mary’s Thin & Crispy crust and spread the Filippo Berio® Olive Oil on the crust. Layer mashed potatoes – thin layers if you want to pick it up to eat or more full layers if you will cut it to eat. Next layer ground hamburger, corn and then fresh shredded Cabot Vermont Sharp cheese.
Bake until the crust is crispy and the cheese is thoroughly melted. This is absolutely one of our favorite dishes and a sure crowd pleaser.
If you are looking for something to enjoy while diving into your new Shepherd’s Pizza Pie – read DEX, a tween novel that is being featured in the store savings booklet with two “DEXCIPES” – DEX by Sheri Lynn Fishbach (Aug. 9, hardcover, $16.99, ISBN 978-1-943978-04-5). A gawky, lovesick amateur chef opens a gourmet lunch stand on his lawn. Ages 8–up.
- 1 Mama Mary's Crust
- Filippo Berio® Olive Oil
- Mashed Potatoes
- Ground browned hamburger
- Kernel corn
- Shredded Cabot Vermont Sharp cheese
- Bake until crust is crispy and cheese is fully melted.
I received payment, product(s) or services in exchange for an honest opinion. I only recommend products or services I use personally and/or I believe would be helpful for my readers. The opinions expressed in this post are entirely my own. Your experience with the product(s) or service(s) may differ from mine.