The Mayflower Inn Shepherd's Pie
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.