Ingredients:
5 large potatoes
2 teaspoons salt ( divided)
2 tablespoons butter
2 tablespoons half-and-half cream ( milk will work)
1 tablespoon sour cream (optional)
1 teaspoon pepper ( divided)
1 lb ground beef ( lean)
1 large tomatoes, chopped
8 ounces mushrooms, sliced
2 tablespoons parsley, chopped
1 tablespoon tomato paste ( or substitute with Ketsup)
1 teaspoon Worcestershire sauce
1 cup beef gravy ( from package mix)
10 ounces frozen green peas ( or shelled peas)
Directions:
Cook potatoes in salted water. Drain, let cool and remove skins.
Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside.
Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
Add peas and cook about 5 minutes.
Fold mixture into casserole dish.
Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.