Shepherd's Pie - 2

Recipe Ingredients

1 lb	454g / 16oz	Lean ground beef
8 oz	227g	Hot Italian sausages*
1		Peeled tomatoes
1 1/2 cups	355ml	Sliced fresh mushrooms
1		Garlic - minced
2 tablespoons	30ml	Balsamic vinegar
1 cup	237ml	Frozen peas
1 tablespoon	15ml	Chopped fresh basil or
1/2 teaspoon	2.5ml	Dried basil
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Dried oregano - crumbled
		Fresh ground pepper to taste
2 lbs	908g / 32oz	Potatoes**
3/4 cup	177ml	Milk
1/2 cup	73g / 2.6oz	Grated parmesan cheese
6 tablespoons	90ml	Butter - room temp.

Recipe Instructions

* 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.

Source:
Home Cooking--July 1996

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