SHEPHERD’S PIE

2 tbsps. olive oil
l lb. large mushrooms cut into l/2″ pieces
l large onion chopped
2 lbs. ground beef
4 large garlic cloves chopped
2 0.87 oz. pkgs brown ravy seasoning mix
l=l/2 cups water
l cup frozen peas
4 tbsps. chopped fresh parsley
buttery mashed potatoes
Heat oven 375. Heat oil in heavy large skillet over med high heat. Add mushrooms and onion and saute until mushrooms are brown about 8 mins. Using slotted spoon transfer mushroom mixture to boil. Add beef and garlic to same skillet. Saute over med high heat until beef is no longer pink about 5 mins. Return mushroom mix to skillet. Mix in gravy seasoning and l-l/2 cups water. Reduce heat and simmer until mixture thickens stirring occasionally about 5 mins. Add peas (this could also be corn instead); simmer until just tender about 5 mins. longer. Mix in 3 tbsps. parsley; season generously with freshly ground black pepper. Transfer mixture to l3x9″ glass pan. Spoon buttered potatoes over covering completely. Bake pie until heated through about l5 mins. Sprinkle with remaining parsley.
Serves 6 Bon Appetit Nov. 2002