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Ingredientes
- 5 LARGE POTATOES
- SALT TO TASTE
- 2 TABLESPOONS BUTTER OR MARGARINE
- 1/4 CUP MILK OR WHIPPING CREAM
- PEPPER TO TASTE
- 1 POUND LEAN GROUND BEEF
- 1 LARGE TOMATO CHOPPED
- 6 SLICED MUSHROOMS (I USE MORE)
- 2 TABLESPOONS CHOPPED PARSLEY
- 1 TABLESPOON TOMATO PASTE
- 1 DASH WORCESTERSHIRE SAUCE (I ALSO USE MORE)
- 1 CUP BROWN GRAVY
- 1 PACKAGE (10OZ)FROZEN PEAS
Direcciones
- COOK THE PEELED POTATOES IN SALTED WATER ENOUGH TO COVER
- DRAIN AND MASH IN LARGE BOWL WITH BUTTER, MILK AND SEASON WITH SALT & PEPPER
- SET ASIDE
- SAUTE 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 CASSEROLE
- SPREAD POTATOES EVENLY OVER MEAT.
- BAKE AT 400 DEGREES 40 MINUTES UNTIL TOP IS CRISPY BROWN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 460 | |
| Calories from Fat 164 | 36% |
| Total Fat 18.31g | 23% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.71g | |
| Cholesterol 63mg | 21% |
| Sodium 402mg | 17% |
| Potassium 1482mg | 42% |
| Total Carbs 51.63g | 14% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.39g | 4% |
| Protein 23.25g | 37% |
