1/4 c. (1/2 stick) butter
3 tbsp. flour, unsifted
1 c. beef broth
2 c. cubed beef, cooked or hamburg
1 can (10 oz.) mushrooms, undrained (stem pieces)
1 pkg. (10 oz.) frozen peas, thawed
1/3 c. onion, finely chopped
3 tbsp. port wine (optional)
3 tbsp. Worcestershire sauce
3 tbsp. parsley, finely chopped
1 1/2 tsp. salt
1/4 tsp. pepper
3 c. mashed potato
1 lg. egg, beaten
2 tbsp. grated Parmesan cheese

1. In large skillet, over medium heat melt 3 tablespoons butter. Add flour and stir until smooth and bubbly. Gradually add broth, stirring until smooth, bring to a boil, and simmer 2 minutes. Add meat, mushrooms and their liquid, peas, onion, wine, Worcestershire sauce, 2 tablespoons parsley, salt and pepper.

2. Preheat oven to 400 degrees. Grease a 2 quart casserole; pour in meat mixture. In medium bowl, combine potato and egg. Spread over meat mixture. Sprinkle with cheese and remaining 1 tablespoon parsley. Dot with remaining butter. Bake 20 minutes or until golden brown.

NOTE: Use any leftover meat, vegetables and mashed potato, especially great after a holiday dinner. Quick supper for unexpected guests. Economical.