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The Mayflower Inn Shepherd's Pie

3 lbs. sirloin, cut into thin slivers
2 T. vegetable oil
2 white onions, diced
2 large carrots, thinly sliced
1 leek, white and pale green part, thinly sliced
1 C. Cabernet Sauvignon
12 button mushrooms, trimmed, wiped clean, and sliced
1 T. each minced fresh thyme and parsley
1 t. minced garlic
1 C. veal stock or canned beef broth
salt and freshly ground pepper to taste
4 Idaho potatoes, cut into cubes
1 C. sour cream
1 T. butter

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.

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 350F. 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.

Serves 6.

 

    
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