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 350?F. 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. 436
calories per serving.
Yields
6 servings