How To make Shepherd's Pie Revisited

Ingredients
1
pound
lean ground beef
8
oz
hot italian sausages *
16
oz
whole peeled tomatoes
1/2
cup
mushrooms, sliced, fresh
1
each
clove garlic, minced
2
tablespoon
Balsamic vinegar
1
cup
frozen peas
1
tablespoon
basil or, chopped, fresh
2
teaspoon
dried basil
1
teaspoon
salt 4 ts dried oregano, crumbled
1

pepper, freshly ground
2
pound
potatoes, *
3/4
cup
milk
1/2
cup
grated parmesan cheese
6
tablespoon
butter, room temp.
1

salt, to taste
1

pepper, to taste

Directions:
* 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 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 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 and bubbling, about 45-50 minnutes. Let
stand 10 minutes before serving. Serve hot. 436 calories per
serving.