Shepherd's Pie Revisited

Not your traditional version, but tasty nonetheless. Adapted from "Menu Makeover", Good Food Magazine, January 1987. Goes great with a nice glass of ale.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 8  ounces  hot Italian sausages, cut lengthwise in half, sliced 1/4-inch thick (about 3 links)
• 1 (16 ounce) can whole canned tomatoes
• 1 1⁄2 cups  sliced mushrooms
• 1  garlic clove, minced
• 2  tablespoons  balsamic vinegar
• 1  cup  frozen peas
• 1  tablespoon  chopped fresh basil or 1⁄2 teaspoon dried basil
• 1  teaspoon salt
• 1⁄4 teaspoon dried oregano, crumbled
•  fresh ground pepper (to taste)
• 2  lbs potatoes, pared, cut into 1-inch cunks
• 3⁄4 cup milk
• 1⁄2 cup  grated parmesan cheese
• 6  tablespoons butter, room temperature

Directions

1. Place ground beef and sausages in 10-inch 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 t. salt, the oregano, and pepper. Simmer 10 minutes. Remove from heat.
2. Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain potatoes and transfer to large mixer bowl. Beat in milk, cheese, butter, remaining 1/2 t. salt, and pepper to taste; continue to beat until smooth.
3. Heat oven to 350 degrees.
4. Spoon meat mixture into 2-quart gratin or shallow casserole dish. Spoon potato mixture on top and spread evenly to edge. If desired, spoon some of the potato mixture into a pastry bag fitted with large star tip and pipe decorative border around edge.
5. Bake until golden and bubbling, about 45-50 minutes. Let stand 10 minutes before serving. Serve hot.