Shepherd’s Pie

My second daughter made this for us one night with some leftover mashed potatoes and brown gravy, and it was pretty yummy.   Since the mashed potatoes and gravy were already made, it came together very quickly.  You can almost throw in whatever kind of filling you want.

4-5 potatoes, peeled and boiled
2 T. butter softened
¼ to ½ c. milk
Salt and pepper to taste
1 lb. ground beef
1 tomato, chopped
6 mushrooms, sliced (If you have them)
2 T. fresh parsley, chopped
1 T. tomato paste
1/2 t. Worcestershire sauce
1 c. brown gravy
2 c. peas, green beans, corn, carrots, lima beans (or any combination)

Mash potatoes, butter, milk, salt and pepper together; set a side.

Brown beef in a skillet over medium-high heat; drain. Add tomato, mushrooms, parsley, tomato paste, Worcestershire and gravy; mix well.

Add peas and simmer 5 minutes; pour into an ungreased 9×13 baking pan.

Spread mashed potatoes over the top; bake, uncovered, at 400 degrees for 40 minutes.

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