---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Shepherd’s Pie #2
  Categories: Ground beef, Vegetables, Casseroles, Sausages, Beef
       Yield: 6 servings
  
       1 lb Lean Ground Beef                  1/2 ts Dried Basil
       8 oz Hot Italian Sausages *              1 ts Salt
      16 oz Whole Peeled Tomatoes             1/4 ts Dried Oregano, Crumbled
     1 1/2 c  Sliced Fresh Mushrooms		      Fresh Ground Pepper To
  Taste
       1    Clove Garlic, Minced                2 lb Potatoes **
       2 tb Balsamic Vinegar                  3/4 c  Milk
       1 c  Frozen Peas                       1/2 c  Grated Parmesan Cheese
       1 tb Chopped Fresh Basil Or              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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