ENGLISH SHEPHERD'S PIE

• 5 lg Potatoes
• Salt
• 2 tb Butter/margarine
• 1 ds Milk/whipping cream
• Pepper
• 1 lb Lean ground beef
• 1 lg Tomato chopped
• 6 Sliced mushrooms
• 2 tb Chopped parsley
• 1 tb Tomato paste
• 1 ds Worcestershire sauce
• 1 c Brown gravy
• 1 pk (1 0 -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.

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