Shepherds Pie 2

Serving Size : 6
Ingredients

for prepare Shepherds Pie 2

:

Amount	Measure	Ingredient - Preparation Method
1	pound	lean ground beef
8	ounces	hot Italian sausages*
1	16 ounces wh	peeled tomatoes
1 1/2	cups	sliced fresh mushrooms
1	clove	garlic - minced
2	tablespoons	balsamic vinegar
1	cup	frozen peas
1	tablespoon	chopped fresh basil or
1/2	teaspoon	dried basil
1	teaspoon	salt
1/4	teaspoon	dried oregano - crumbled
fresh ground pepper to taste shepherds pie 2
2	pounds	potatoes**
3/4	cup	milk
1/2	cup	grated parmesan cheese
6	tablespoons	butter - room temp.

* Hot Italian sausages should be cut lengthwise in half and sliced 1/4 inc thick. ** Potatoes should be pared and cut into 1 inch 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 tsp 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 tsp salt and pepper to taste. Continue to beat until smooth. Heat oven to 350F. Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge. Bake until golden and bubbling, about 45-50 minutes. Let stand 10 minutes before serving. Serve hot.

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