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Shepherd's Pie
Serves: 6

4 - 5 large potatoes
6 sliced mushrooms
salt
2 tbsp chopped parsley
2 tbsp butter/margarine
1 tb tomato paste
1 dash milk/cream
1 dash Worcestershire sauce
1 pinch pepper
1 cup brown gravy
1 lb lean ground beef
1 pkg (10-oz) frozen peas or 1 lb peas shelled
1 large tomato, chopped

Boil 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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