Cozy Shepherd's Pie
By Wewah
I ruined this recipe by trying to blend the potatoes in the Vitamix. Turned to glue. The flavor of the ingredients was good, but I'd not recommend it otherwise.
- 8
Ingredients
- Potato topping:
- 2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
- 1/2 cup low-fat sour cream
- 1/4 cup 1% low-fat milk
- 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
- 1 teaspoon butter or stick margarine
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Filling:
- 2 teaspoons olive oil
- 2 cups diced carrot
- 6 cups quartered mushrooms (about 1 1/2 pounds)
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 1/4 cups Americana Pot Roast broth or low-salt beef broth
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 3 cups diced Americana Pot Roast or cooked roast beef (about 12 ounces)
- 1/2 teaspoon paprika
Preparation
Step 1
Preparation
To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
Preheat oven to 375°.
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.
To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
Preheat oven to 375°.
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.