* Hot italian sausages should be cut lengthwise in half and sliced quarter inc thick.

Potatoes should be pared and cut into 1 inchchunks.

Place ground beef and sausages in a medium skillet. Cook,breaking up beef, over medium high heat until meat loses some of itspink color and releases juices. Add tomatoes, mushrooms, garlic andvinegar. Simmer uncovered, stirring occasionally and breaking uptomatoes, about 10 minutes. Stir in peas, basil, half ts salt, oreganoand pepper. Simmer 10 minutes. Remove from heat. Meanwhile, boilpotatoes in water to cover until tender, about 20 minutes. Drainpotatoes and transfer to large mixing bowl. Beat in milk, cheese,butter, remaining half ts salt and pepper to taste; continue to beauntil smooth. Heat oven to 350oF. Spoon meat mixture into 2 litre hallow casserole. Spoon potato mixture on top and spread evenly toedge. Bake until golden and bubbling, about 45-50 minnutes. Letstand 10 minutes before serving. Serve hot. 436 calories perserving.