Ingredients

1 pound lean ground beef
8 ounce hot italian sausages
16 ounce whole peeled tomatoes
1 1/2 C. sliced fresh mushrooms
1 clove garlic, minced
2 Tbsp. balsamic vinegar
1 C. frozen peas
1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. dried oregano, crumbled
fresh ground pepper to Tbsp.
2 pound potatoes
3/4 C. milk
1/2 C. grated parmesan cheese
6 Tbsp. butter, room temp.

Cooking Instructions

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, for about 10 minutes. Stir in peas, basil, 1/2 tsp. salt, oregano and pepper. Simmer for 10 minutes. Remove from heat. Meanwhile, boil potatoes in water to cover until tender, for about 20 minutes. Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining 1/2 tsp. salt and pepper to taste; continue to beat until smooth. Heat oven to 350 degrees. 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.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)