(Makes: 4 Servings)

This satisfying British staple is an excellent use for leftover mashed potatoes.
You will need two cups for this recipe, bring them to room temperature before using.

1 pound russet potatoes, peeled, cut in half
5 tablespoons unsalted butter
1/2 pound mushrooms, sliced
1 pound lean ground beef
1 small onion, chopped
4 garlic cloves, minced
2 tablespoons all purpose flour
3/4 cup canned beef gravy
1/4 cup chopped fresh parsley
1 medium carrot, sliced
1 tablespoon Worcestershire sauce
1/2 teaspoon dried marjoram

Cook potatoes in large saucepan of boiling salted water until tender.

Drain. Return potatoes to same saucepan.

Add 3 tablespoons butter and mash.

Season to taste with salt and pepper.

Preheat oven to 350F.

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.

Add mushrooms and saut until tender, about 7 minutes.

Transfer mushrooms to bowl.

Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown,
breaking up with spoon, about 8 minutes.

Add flour and stir 2 minutes.

Add mushrooms,
gravy, parsley, carrot, Worcestershire and marjoram.

Simmer 4 minutes, stirring occasionally.

Spoon beef mixture into 8-inch square baking dish.

Spoon mashed potatoes over; smooth top.

Bake until potatoes are heated through and golden brown, about 25 minutes.

Let stand 5 minutes before serving.
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