| 1 | * hot italian sausages should be cut lengthwise in half and sliced ?inc thick. |
| 2 | ** potatoes should be pared and cut into 1 inch chunks. |
| 3 | Place groun beef and sausages in a medium skillet. |
| 4 | Cook, breaking up beef, over mediu high heat until meat loses some of its pink color and releases juices. |
| 5 | Add tomatoes, mushrooms, garlic and vinegar. |
| 6 | Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes. |
| 7 | Stir in peas, basil, ?ts salt, oregano and pepper. |
| 8 | Simmer 10 minutes. |
| 9 | Remove from heat. |
| 10 | Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. |
| 11 | Drain potatoes and transfer to large mixing bowl. |
| 12 | Beat in milk, cheese, butter, remaining ?ts salt and pepper to taste; continue to bea until smooth. |
| 13 | Heat oven to 350°F. |
| 14 | Spoon meat mixture into 2 quart shallow casserole. |
| 15 | Spoon potato mixture on top and spread evenly to edge. |
| 16 | Bake until golden annd bubbling, about 45-50 minnutes. |
| 17 | Let stand 10 minutes before serving. |
| 18 | Serve hot. |
| 19 | 436 calories per serving. |
