Unlike the individual servings you’ve probably seen at your local Italian restaurant, this is my great-grandmother’s version of a shepherd’s pie. She was from Northern Italy, and my grandmother used to talk about all the things she did in Italy as a child before she came to the U.S. This recipe brings back memories of Easters we got to spend together. I think this dish tastes best when it is served at room temperature, or slightly warmed.
4 cups flour
¼ cup olive oil
1 tsp. salt
1 cup water (or more – enough to form stiff but workable dough)
1 ½ lbs. ground beef
2 lbs. Ricotta cheese
½ lb. Genoa salami, sliced thin
1 lb. mozzarella cheese, sliced
7 eggs, beaten
Combine flour, olive oil, sale and enough water to form a stiff dough. Knead dough about 5 minutes and divide in half. Roll out half the dough on a floured surface and line a greased 9x13 inch pan with it. Brown ground beef and drain excess fat. Layer ground beef on the dough in the pan. On top of that, spread the Ricotta cheese. Overlap slices on top of Ricotta to cover the cheese completely. Put the sliced mozzarella on top of the salami. Pour all but about 2 tablespoons of the beaten eggs over the contents. Roll out the remaining half of the dough and place it over the top; seal the edges. Brush the remaining egg over the top crust and cut several slits for steam to escape. Bake in a 350 degree oven for 45 minutes. Increase the heat to 375 degrees and bake for another 15 minutes. Serves 10-12.
