---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shepherd's Pie #2
 Categories: Ground beef, Vegetables, Casseroles, Sausages, Beef
      Yield: 6 servings
 
      1 lb Lean ground beef
      8 oz Hot Italian sausages *
     16 oz Whole peeled tomatoes
  1 1/2 c  Fresh mushrooms; sliced
      1 cl Garlic; minced
      2 tb Balsamic vinegar
      1 c  Frozen peas
      1 tb Fresh basil; chopped -OR-
    1/2 ts Dried basil
      1 ts Salt
    1/4 ts Dried oregano; crumbled
           Fresh ground pepper; to taste
      2 lb Potatoes **
    3/4 c  Milk
    1/2 c  Parmesan cheese; grated
      6 tb Butter; room temperature

  * Hot Italian sausages should be cut lengthwise in half and sliced
    1/4" thick.

  ** Potatoes should be pared and cut into 1" chunks.

  Place ground beef and sausages in a medium skillet. Cook, breaking
  up beef, over medium 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, 1/2 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 1/2 ts salt, and pepper to
  taste; continue to beat until smooth.

  Heat oven to 350°F. Spoon meat mixture into 2 qt shallow casserole.
  Spoon potato mixture on top and spread evenly to edge. Bake until
  golden annd bubbling, about 45-50 minutes. Let stand 10 minutes
  before serving. Serve hot.

  436 calories per serving.

  From: Syd's Cookbook.
 
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