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. 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. Recipe By :
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 6|
|Calories from Fat: 183 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 87.9mg||27 %|
|Sodium 229.4mg||8 %|
|Potassium 1909.7mg||50 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 56.9g|
|Protein 26.9g||38 %|
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Calories per serving: 548
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