The Mayflower Inn Shepherd's Pie

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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)

Ingredients Nutrition

  • 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

  1. In a large saucepan or casserole, cook the sirloin in the oil over moderate heat, stirring occasionally, until browned.
  2. Add the onions, carrots, and leek, and cook, stirring occasionally, for 5 minutes.
  3. Add the wine and simmer for 10 minutes.
  4. Add the mushrooms, herbs, and garlic and continue to cook for 5 minutes more.
  5. 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.
  6. Meanwhile, in a saucepan, combine the potatoes with water to cover by 2 inches and salt to taste.
  7. Bring to a boil and simmer, covered, for 20 to 25 minutes, or until tender.
  8. Drain the potatoes and put them through a ricer or food mill.
  9. Add the sour cream, butter, and salt and pepper and stir until combined well.
  10. Preheat the oven to 350°F.
  11. Transfer the meat mixture to a shallow baking dish.
  12. 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.
  13. Bake for 30 minutes, or until potatoes are golden.

Reviews

(1)
Most Helpful

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!

Erin May March 07, 2007

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