Shepherd's Pie English Style

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.

• Ready In: 1 hr
• Serves: 6-8

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

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.