Shepherd's Pie Revisited
If you're feeding a large family, then make this scrumptious Shepherd's Pie that tastes so good, it probably won't guarantee you any leftovers!
Yield
6 servingsPrep
30 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 8 | ounces |
hot italian sausages
|
|
| 16 | ounces |
tomatoes
whole, peeled |
|
| ½ | cup |
mushrooms
sliced, fresh |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | cup |
green peas
frozen |
|
| 1 | tablespoon |
basil
chopped, fresh or |
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
oregano
dried and crumbled |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | pounds |
potatoes
* |
|
| ¾ | cups |
milk
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 6 | tablespoons |
butter
room temp. |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 231.2 | ml/g |
hot italian sausages
|
|
| 462.4 | ml/g |
tomatoes
whole, peeled |
|
| 118 | ml |
mushrooms
sliced, fresh |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 237 | ml |
green peas
frozen |
|
| 15 | ml |
basil
chopped, fresh or |
|
| 1E+1 | ml |
basil
dried |
*
|
| 5 | ml |
salt
|
|
| 2E+1 | ml |
oregano
dried and crumbled |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 907.2 | g |
potatoes
* |
|
| 177 | ml |
milk
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 9E+1 | ml |
butter
room temp. |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
- Hot Italian sausages should be cut lengthwise in half and sliced ¼ 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, ½ teaspoons 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 ½ teaspoons salt and pepper to taste; continue to bea 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 and bubbling, about 45 to 50 minnutes. Let stand 10 minutes before serving. Serve hot. 436 calories per serving.
