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English Shepherd’s Pie

  • on July 28, 2009
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Ingrients & Directions


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 (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.


Yields
6 Servings

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