Categories: Ground beef, Vegetables, Casseroles, Sausages, Beef 
      Yield: 6 servings 
  
      1 lb Lean Ground Beef                  1/2 ts Dried Basil 
      8 oz Hot Italian Sausages *              1 ts Salt 
     16 oz Whole Peeled Tomatoes             1/4 ts Dried Oregano, Crumbled 
  1 1/2 c  Sliced Fresh Mushrooms                   Fresh Ground Pepper To Taste 
      1    Clove Garlic, Minced                2 lb Potatoes ** 
      2 tb Balsamic Vinegar                  3/4 c  Milk 
      1 c  Frozen Peas                       1/2 c  Grated Parmesan Cheese 
      1 tb Chopped Fresh Basil Or              6 tb Butter, Room Temp. 
  
  * Hot Italian sausages should be cut lengthwise in half and sliced 1/4 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, 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 350oF. Spoon meat mixture into 2 quart shallow 
  casserole.  Spoon potato mixture on top and spread evenly to edge. Bake 
  until golden annd bubbling, about 45-50 minnutes. Let stand 10 minutes 
  before serving.  Serve hot.  436 calories per serving. From: Syd's 
  Cookbook.