Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lean ground beef

  2. 8 oz 227g Hot Italian sausages

  3. 1 Peeled tomatoes

  4. 1 1/2 cups 355ml Sliced fresh mushrooms

  5. 1 Garlic - minced

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 1 cup 237ml Frozen peas

  8. 1 tablespoon 15ml Chopped fresh basil or 1/2 teaspoon 2 1/2ml Dried basil

  9. 1 teaspoon 5ml Salt

  10. 1/4 teaspoon 1 1/3ml Dried oregano - crumbled Fresh ground pepper to t

  11. 2 lbs 908g / 32oz Potatoes **

  12. 3/4 cup 177ml Milk

  13. 1/2 cup 73g / 2.6oz Grated parmesan cheese

  14. 6 tablespoons 90ml Butter - room temp.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Hot Italian sausages should be cut lengthwise in half and sliced 1/4 inc 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 350F. 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.


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