Shepherd's Pie

This tasty savory pie is made with ground beef, but use finely chopped lamb for a more authentic shepherd's pie.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Ingredients:

5 large potatoes
2 to 3 tablespoons butter
milk or cream for whipping potatoes
salt
freshly ground black pepper
1 pound lean ground beef
1 large tomato chopped
6 sliced mushrooms
2 tablespoons chopped parsley
1 tablespoon tomato paste
1 dash worcestershire sauce
1 cup prepared brown gravy
1 package (10-oz) frozen peas or 1 lb -- peas shelled

Instructions:

Heat oven to 400°. Lightly grease a 2-quart casserole.

Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. Set aside.

In a large skillet over medium heat saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix. Add peas and cook for about 5 minutes. Turn mixture into casserole.

Spread potatoes evenly over meat. Bake for 40 minutes, or until top is browned.

Serves 6