English Shepherd's Pie

Serving Size : 6

• 5 large Potatoes
• Salt
• 2 tablespoons Butter/margarine
• 1 dash Milk/whipping cream
• 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 Brown gravy
• 1 package (10-oz) frozen peas or 1 lb -- peas shelled

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. 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 about 5 minutes. Turn mixture into casserole.
Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.