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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 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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