English Shepherd's Pie                       


5 large Potatoes
Salt to taste
2 tablespoons Butter or margarine
1/4 C. Milk or whipping cream
Pepper to taste
1 pound Lean ground beef
1 large Tomato chopped
6 Sliced mushrooms  ( I use More )
2 tablespoons Chopped parsley
1 tablespoon Tomato paste
1 dash Worcestershire sauce ( I also use more )
1 cup Brown gravy
1 package (10-oz) frozen peas or 1 lb -- peas shelled

Cook the pealed potatoes in salted water to cover. Drain and 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.

Serves 6