Recipe by Cook4_6
My family loves Shepherd's Pie and this recipe sounds yummy and different than others I have made. Posting to try later(Tried it tonight, and it is a bit drier than I like. Next time I will add a can of beef gravy to the meat mixture before topping it with the potatoes)
Top Review by Erin May
I made this last night, and subsituted scallions for leeks, and used beef bouillion cubes instead of the actual stock. This was a wonderful dish though. My boyfriend is from Ireland and said it was one of the best shepards pies he's ever had!
- 3 lbs sirloin, cut into thin slivers
- 2 tablespoons vegetable oil
- 2 white onions, diced
- 2 large carrots, thinly sliced
- 1 leek, white and pale green part, thinly sliced
- 1 cup cabernet sauvignon wine
- 12 button mushrooms, trimmed, wiped clean, and sliced
- 1 tablespoon minced fresh thyme
- 1 tablespoon parsley
- 1 teaspoon minced garlic
- 1 cup veal stock or 1 cup canned beef broth
- 12 ounces beef gravy
- salt & freshly ground black pepper
- 4 idaho potatoes, cut into cubes
- 1 cup sour cream
- 1 tablespoon butter
Directions See How It's Made
- In a large saucepan or casserole, cook the sirloin in the oil over moderate heat, stirring occasionally, until browned.
- Add the onions, carrots, and leek, and cook, stirring occasionally, for 5 minutes.
- Add the wine and simmer for 10 minutes.
- Add the mushrooms, herbs, and garlic and continue to cook for 5 minutes more.
- Add the veal stock, bring to a boil, and simmer, stirring occasionally, for 30 minutes. Correct seasoning, adding salt and pepper to taste. Add one can or jar (appx 12 oz) of beef gravy to mixture.
- Meanwhile, in a saucepan, combine the potatoes with water to cover by 2 inches and salt to taste.
- Bring to a boil and simmer, covered, for 20 to 25 minutes, or until tender.
- Drain the potatoes and put them through a ricer or food mill.
- Add the sour cream, butter, and salt and pepper and stir until combined well.
- Preheat the oven to 350°F.
- Transfer the meat mixture to a shallow baking dish.
- Transfer potatoes to a pastry bag fitted with a large tip and decoratively top the meat mixture with the potatoes, or spoon the potato mixture on top of meat.
- Bake for 30 minutes, or until potatoes are golden.