Italian Shepherd's Pie

I've never had shepherd's pie before.  It never really sounded appetizing to me, but after seeing this Italian-style recipe on Rachael Ray a couple of weeks ago, I knew I had to try it.  I changed the recipe some to make it a little easier.  You must try this one!

Italian Shepherd's Pie

3 large potatoes, peeled and cut into 1 inch pieces
1/2 c milk
3 tbsp butter
1 large egg, beaten
1 1/2 c grated parmesan cheese (I bought the real stuff...Parmigiano-Reggiano)
1 lb ground sirloin
1/2 tsp salt
1/2 tsp pepper
2 tsp dried rosemary
1 lb hot Italian sausage (I bought links, removed the casing, then broke it up as I was cooking)
1 onion, chopped
1 red bell pepper, chopped
1 1/2 tsp crushed red pepper
5 tsp minced garlic, divided
3 tbsp tomato paste
1 c dry red wine
1 1/2 c beef broth
Preheat oven to 400 degrees.  Cover potatoes with water, bring to boil.  Salt water and cook potatoes for 12-15 minutes, or until tender.  Drain potatoes and return to warm pot.  Add 3 tsp minced garlic and 1/2 c milk.  Add butter and mash with a potato masher.  Stir in beaten egg and half of the parmesan cheese.  Mash until smooth, adding more milk if needed.  Cover until meat mixture is prepared.
Brown ground sirloin in large skillet.  Once brown, season with salt, pepper, and rosemary.  Add sausage and brown, breaking up into small pieces as cooking.  Add onion, red pepper, and 2 tsp minced garlic.  Stir in tomato paste, cook 1-2 minutes, mixing well.  Add 1 cup of red wine and reduce by half.  Add stock and simmer for about 10-15 minutes until most liquid has boiled out.
Transfer meat to large casserole dish, top with potatoes and remaining cheese.  Bake 20-25 minutes until potatoes are brown and crispy on the edges.