Ingredients Jump to Instructions ↓

  1. 1 lb Lean Ground Beef

  2. 8 oz Hot Italian Sausages

  3. 16 oz Whole Peeled Tomatoes

  4. 1 1/2 c Sliced Fresh Mushrooms

  5. 1 Clove Garlic, Minced

  6. 2 tb Balsamic Vinegar

  7. 1 c Frozen Peas

  8. 1 tb Chopped Fresh Basil Or 1/2 ts Dried Basil

  9. 1 ts Salt

  10. 1/4 ts Dried Oregano, Crumbled

  11. Fresh Ground Pepper To Taste 2 lb Potatoes **

  12. 3/4 c Milk

  13. 1/2 c Grated Parmesan Cheese

  14. 6 tb Butter, Room Temp.

Instructions Jump to Ingredients ↑

  1. * 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.

  2. calories per serving. From: Syd's Cookbook. --


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