Heat oven to 400°. Lightly grease a 2-quart casserole.
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.
In a large skillet over medium heat 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 for about 5 minutes. Turn mixture
Spread potatoes evenly over meat. Bake for 40 minutes, or
until top is browned.
Calories per serving: 458
Fat per serving: 14.0g