Italian Shepherd's Pie

This Shepherd's Pie has a little Italian influence with Italian sausage, tomatoes and parmesan cheese. It's one of our favorite dishes and there are never any leftovers.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 8  ounces Italian sausage, cut in half lengthwise and cut into 1/4 inch thick slices
• 16  ounces diced tomatoes
• 1 1⁄2 cups mushrooms, sliced
• 1  garlic clove, minced
• 2  tablespoons  balsamic vinegar
• 1  cup  frozen peas
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2  lbs potatoes, peeled, cut in quarters
• 3⁄4 cup milk
• 1⁄2 cup parmesan cheese, grated
• 6  tablespoons butter
• 1  teaspoon salt

Directions

1. Place ground beef and sausage in a medium skillet.
2. Cook until beef looses its pink color.
3. Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered for about 10 minutes.
4. Stir in peas, basil, oregano, salt and pepper. Simmer 10 minutes.
5. Remove from heat.
6. Meanwhile, boil potatoes in water to cover until tender, about 20 minutes.
7. Drain and transfer to large mixing bowl.
8. Beat in milk, cheese, butter and salt. Continue beating until smooth.
9. Heat oven to 350 degrees F.
10. Spoon meat mixture into 2 quart shallow casserole.
11. Spoon potato mixture on top and spread evenly to edge.
12. Bake until golden and bubbling, about 30 minutes.
13. Let stand 10 minute before serving.