SHEPHERD’S PIE

Preheat oven to 350 degrees
1/2 lb. of Wardynski Pre-cooked Italian Sausage, removed from casing
1/2 lb. ground beef
1 cup finely chopped onion
1 clove garlic, minced
1 tbsp. chopped parsley
2 tbsp. butter
1 tbsp. flour
1/2 cup beef broth
1/4 tsp. salt
1/4 tsp. pepper
3 cups mashed potatoes
1 cup shredded cheddar cheese

In a large skillet brown the sausage, ground beef, onion, garlic. Drain off fat. Sprinkle meat mixture with parsley, remove from skillet, set aside. Melt butter in same skillet, stir in flour, cook for a few minutes. Alternately add broth and wine, stirring to mix evenly. Cook until gravy is thickened.

Add meat back to skillet. Mix thoroughly. Place mixture in a deep dish pie plate, spreading evenly. Top with mashed potatoes and bake about 30 minutes or until potatoes are browned. Sprinkle with cheese and return to oven for another 3-5 minutes or until cheese is melted. Remove from oven and allow to cool. Cut into wedges and serve.