Peel potatoes and cut into quarters. Place in a large saucepan of water and set over high. Cover and bring to a boil. Reduce heat and boil gently until very tender, about 20 min.
Heat a large frying pan over medium-high. Add beef, onion and garlic. Using a fork, break up meat and cook until it is no longer pink, 3 to 5 min. Drain off excess fat. Stir in mixed vegetables, diced tomatoes, tomato paste, Italian seasoning and Worcestershire. Stir occasionally until flavors develop, 8 to 10 min.
Combine milk and butter in a bowl or measuring cup. Microwave until hot, 1 min. Drain potatoes, then return to pot. Mash coarsely, then gradually add milk mixture and mash until creamy. Stir in parsley and season with fresh pepper. Scoop onto plates. Spoon meat mixture over top, then sprinkle with cheese.
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 318 (60%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 142.5mg||44 %|
|Sodium 397.2mg||14 %|
|Potassium 806.3mg||21 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 15.6g|
|Protein 33.4g||48 %|
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Calories per serving: 529
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