SPICY SHEPHERD'S PIE 1 pound lean ground beef 8 ounces hot Italian sausages, cut lengthwise in half and sliced 1/4 inch thick 1 16 ounce can whole 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 2 pounds potatoes, pared and cut into 1 inch chunks 3/4 cup milk 1/2 cup grated parmesan cheese 6 tablespoons butter, room temperature 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 teaspoon 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 teaspoon salt and pepper to taste; continue to beat until smooth. Heat oven to 350 degrees. 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. A Great Meal Idea!
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