Italian Shepherd’s Pie with Polenta

I was going to make lasagna but no ricotta! 

Think fast. 

I had the ground beef. 

I just made a pan of marinara sauce and I had instant polenta. 

So what was for dinner?

Italian Shepherd’s Pie with Polenta.

 

I sauteed the beef, seasoning with salt, pepper, oregano, basil and parsley. I stirred in some frozen mixed vegetables, cooked them in the microwave first. I added some of the sauce and put the mixture in a casserole dish.  I had a little Scarmoza cheese that I tucked into the meat at about 1 inch intervals. Sprinkled some Mozzarella on top and then spread the cooked polenta (I had added a knob of butter and some Parmesan cheese to the polenta as it was finishing cooking). Baked at 375 for about 40 minutes.

 Delicious and there were no leftovers.