Prep 20 mins
Cook 40 mins
I have adapted from another recipe I had for Shepherds's Pie. My husband's Scottish roots led me to this recipe. I have substituted ketsup for the tomato paste with good results.
- 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)
- 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.
This was wonderful!! DH just loved it. I did add more cream potatoes than called for cause I felt after I got it in the casserole dish it wasn't enough to cover the mixture, so I made up some instant potatoes and it was perfect. I also used real mushrooms (thats what I had on hand)and I added 2Tbs. chopped onion. I also used 1c. of beef gravy from a jar(this also is what I had on hand)instead of the dry beef gravy. I had a bit of mess in the oven from the overflow but it was well worth it since it pleased the "Man of the house"!! Thanks so much for sharing this delicious recipe.