Shepherd's pie 7

6 servings

Ingredients

Quantity Ingredient
1 pounds Lean Ground Beef
8 ounces Hot Italian Sausages *
16 ounces Whole Peeled Tomatoes
1½ cup Sliced Fresh Mushrooms
1 Clove Garlic, Minced
2 tablespoons Balsamic Vinegar
1 cup Frozen Peas
1 tablespoon Chopped Fresh Basil Or
½ teaspoon Dried Basil
1 teaspoon Salt
¼ teaspoon Dried Oregano, Crumbled
Fresh Ground Pepper To T
2 pounds Potatoes **
¾ cup Milk
½ cup Grated Parmesan Cheese
6 tablespoons Butter, Room Temp.

Directions

* Hot Italian sausages should be cut lengthwise in half and sliced ¼ inc thick. ** Potatoes should be pared and cut into 1 inch chunks. Place groun beef and sausages in a medium skillet. Cook, breaking up beef, over mediu high heat until meat loses some of its pink color and releases juices. Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes. Stir in peas, basil, ½ ts salt, oregano and pepper. Simmer 10 minutes. Remove from heat. Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining ½ ts salt and pepper to taste; continue to bea until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge. Bake until golden annd bubbling, about 45-50 minnutes. Let stand 10 minutes before serving. Serve hot. 436 calories per serving.

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