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Shepherd's Pie




Source of Recipe


OLD ONE OF MINE USE YEARS AGO


List of Ingredients




5 large potatoes
1 tbsp. salt
2 tbsp. butter or margarine
dash milk
to taste pepper
1 lb. lean ground beef
1 large tomato, chopped
6 mushrooms, sliced
2 tbsp. chopped parsley
1 tbsp. tomato paste
1 tsp. Worcestershire® sauce
1 cup brown gravy (packet)
1 pkg. (10 oz.) frozen peas
Directions:
Heat oven to 400º F. (200º C). 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. Sautè beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire sauce and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into a casserole. Spread potatoes evenly over meat. Bake 40 minutes until top is crispy brown.
Makes 6 servings.


Recipe




Heat oven to 400º F. (200º C). 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. Sautè beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire sauce and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into a casserole. Spread potatoes evenly over meat. Bake 40 minutes until top is crispy brown.
Makes 6 servings.