Title: Shepherd's Pie 1
Categories: Ground Vegetable Casserole Sausage
Yield: 6 Servings

1	lb	Lean Ground Beef
8	oz	Hot Italian Sausages *
16	oz	Whole Peeled Tomatoes
1 1/2	c	Sliced Fresh Mushrooms
1		Clove Garlic, Minced
2	tb	Balsamic Vinegar
1	c	Frozen Peas
1	tb	Chopped Fresh Basil 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	Grated Parmesan Cheese
6	tb	Butter, Room Temp.

* Hot Italian sausages should be cut lengthwise in half and sliced 1/4 inch 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 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 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. From: Syd's Cookbook.

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