'Shroomed Shepherd's Pie

1-1lb ready to heat beef roast

1 med sweet potato, cubed

2 med russet potatoes, peeled and cubed

2 T butter
1 small onion, finely chopped

1 cup fresh or frozen peas

1 cup fresh or frozen corn

1 cup fresh or frozen diced carrot

1-4oz can chunky portabella mushrooms, drained

2 T red wine

1 pkg instant brown gravy

Mushroom broth (beef or vegetable broth may be substituted)

Olive oil

Salt and pepper

Prepare potatoes by steaming or boiling both sweet and russet potatoes until fork tender. Drain, mash with butter, and whip till smooth. Add salt and pepper to taste.

Preheat oven to 350.

Prepare ready-to-eat roast in microwave as instructed. Set aside to cool a bit. Then chop into small pieces, reserving roast juices.

In a small pot heat 1 T olive oil over low-medium heat. Saute onion and carrots, cooking for 10 minutes or till tender. Add peas and corn, heating another  5 minutes.   Add mushrooms, beef, roast juices and wine. Salt and pepper to taste.  Pour into a 9x9 or 10x7 baking dish. Using a piping bag with a large star tip, pipe potatoes evenly over the top of the casserole. Place in the oven to bake for 20 mins.

While baking, in a small sauce pan, prepare brown gravy as directed, using mushroom broth in place of water, and add 1 tsp ground black pepper.

Once the casserole has finished baking, broil on low for 5 mins or until potatoes start to brown.

Pour a small amount of gravy onto a plate and serve the casserole over the top.

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