5 large potatoes
1 tbsp. salt
2 tbsp. butter
1 dash milk
pepper to taste
1 lb. lean ground beef
1 large tomato, chopped
6 mushrooms, sliced
2 tbsp. chopped parsley
1 tbsp. tomato paste
1 tsp. Worcestershire sauce
1 c. brown gravy (comes in packets)
1 (10 oz.) pkg. frozen peas

Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper; set aside. Sauté beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into a casserole dish. Spread potatoes evenly over meat.

Bake at 400°F for 40 minutes until top is crispy brown.