SHEPHERD’S PIE by www.country-cooking.com
1 lb Lean Ground Beef
1/2 tsp Dried Basil
8 oz Hot Italian Sausages (cut lengthwise in half and a 1/4" thick)
1 tsp Salt
16 oz Whole Peeled Tomatoes
1/4 tsp Dried Oregano, Crumbled
1 1/2 c Sliced Fresh Mushrooms
Fresh Ground Pepper To Taste
1 Clove Garlic, Minced
2 lb Potatoes (peeled and cut into 1" pieces)
2 tbsp Balsamic Vinegar
3/4 c Milk
1 c Frozen Peas
1/2 c Grated Parmesan Cheese
1 tbsp Chopped Fresh Basil Or
6 tbsp Butter, Room Temp.
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 tsp 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 tsp salt and pepper to taste;
continue to beat until smooth. Heat oven to 350 degrees. Spoon Meat
mixture into 2 quart casserole dish. 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.
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