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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I make this when the shepherd and the cowherd are on vacation. Ingredients:
4 -5 large potatoes |
beef broth |
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine |
1 dash whole milk or 1 dash heavy cream |
pepper |
1 lb lean ground lamb or 1 lb lean ground beef or 1 lb ground lean pork or 1 lb lean ground veal |
1 large fresh tomato, chopped |
6 mushrooms, sliced |
2 tablespoons chopped parsley |
1 tablespoon no-added-salt tomato paste |
1 dash worcestershire sauce |
8 fluid ounces beef gravy |
1 (10 ounce) package frozen peas or 1 (10 ounce) package peas and pearl onions |
Directions:
1. Cook the potatoes in beef broth to cover; drain, cool and peel.
2. Mash them in large bowl with butter, milk and season to taste with salt and pepper; set aside.
3. Sauté the meat until it is browned, stirring to keep the meat crumbly.
4. Season to taste.
5. Add the tomatoes, mushrooms, parsley, tomato paste, Worcestershire sauce and gravy; stir to mix.
6. Add the peas and cook about 5 minutes.
7. Turn the mixture into casserole.
8. Spread the potatoes evenly over the meat.
9. Bake at 400°F for about 40 minutes until the top is crispy brown.
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