Shepherd’s Pie #2

  • on October 20, 2008
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Ingrients & Directions

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.

6 servings

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