1 pound lean ground beef
1/4 cup cashews
1 tablespoon garlic powder
1 tablespoon dried sage
salt and pepper to taste
1 pinch ground black pepper
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 cups beef broth, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet, brown the ground beef over high heat. Drain grease, reserving 1/4 cup of the liquid.
Boil the cashews and garlic powder for 5 minutes. Drain, leaving them standing. In a medium saucepan, combine the sage, salt, pepper, oregano and basil and stir all over. Season with brown pepper and oregano. Add enough broth to almost cover. Add the beef mixture and stir it gently.
Remove the meat mixture from the skillet, and reserve (and discard the drippings). Pour the drained liquid into the center of the prepared dish. Sprinkle with the fat of the shrimp and fill with the beef meat mixture. Sprinkle with the Tomato Basil Sauce, serve at once or refrigerate at room temperature.