1 lb Russet potatoes; peeled, cut
5 tb Unsalted butter
1/2 lb Mushrooms; sliced
1 lb Lean ground beef
1 sm Onion; chopped
4 Garlic cloves; minced
2 tb All purpose flour
3/4 c Canned beef gravy
1/4 c Chopped fresh parsley
1 md Carrot; sliced
1 tb Worcestershire sauce
1/2 ts 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 saute 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.