Recipe

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• 5 large potatoes
• 2 tsp salt (divided )
• 2 tbsp butter
• 2 tbsp half-and-half cream
• 1 tbsp sour cream (optional)
• 1 tsp pepper (divided )
• 1 lb ground beef ( lean)
• 1 large tomato, chopped
• 8 oz mushrooms, sliced
• 2 tbsp parsley, chopped
• 1 tbsp tomato paste (or substitute with ketsup)
• 1 tsp worcestershire sauce
• 1 cup beef gravy (from package mix )
• 10 oz frozen green peas

• 1 Cook potatoes in salted water. Drain, let cool and remove skins.
• 2 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.
• 3 Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
• 4 Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
• 5 Add peas and cook about 5 minutes.
• 6 Fold mixture into casserole dish.
• 7 Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.