Shepherd's Pie Revisited

Ingredients

• 1 lb lean ground beef
• 8 ounces hot Italian sausages, cut lengthwise in half, sliced 1/4-inch thick (about 3 links)

• 1 (16 ounce) can whole canned tomatoes
• 1 1/2 cups sliced mushrooms
• 1 garlic clove, 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 lbs potatoes, pared, cut into 1-inch cunks
• 3/4 cup milk
• 1/2 cup grated parmesan cheese
• 6 tablespoons butter, room temperature

Directions

1. 1

   Place ground beef and sausages in 10-inch 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 t. salt, the oregano, and pepper. Simmer 10 minutes. Remove from heat.

2. 2

   Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain potatoes and transfer to large mixer bowl. Beat in milk, cheese, butter, remaining 1/2 t. salt, and pepper to taste; continue to beat until smooth.

3. 3

   Heat oven to 350 degrees.

4. 4

   Spoon meat mixture into 2-quart gratin or shallow casserole dish. Spoon potato mixture on top and spread evenly to edge. If desired, spoon some of the potato mixture into a pastry bag fitted with large star tip and pipe decorative border around edge.

5. 5

   Bake until golden and bubbling, about 45-50 minutes. Let stand 10 minutes before serving. Serve hot.