The Mayflower Inn Shepherd's Pie

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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)

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Steps

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In a large saucepan or casserole , cook the sirloin in the oil over moderate heat , stirring occasionally , until browned.

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Add the onions , carrots , and leek , and cook , stirring occasionally , for 5 minutes.

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Add the wine and simmer for 10 minutes.

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Add the mushrooms , herbs , and garlic and continue to cook for 5 minutes more.

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Add the veal stock , bring to a boil , and simmer , stirring occasionally , for 30 minutes.

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Correct seasoning , adding salt and pepper to taste.

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Add one can or jar of beef gravy to mixture.

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Meanwhile , in a saucepan , combine the potatoes with water to cover by 2 inches and salt to taste.

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Bring to a boil and simmer , covered , for 20 to 25 minutes , or until tender.

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Drain the potatoes and put them through a ricer or food mill.

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Add the sour cream , butter , and salt and pepper and stir until combined well.

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Preheat the oven to 350f.

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Transfer the meat mixture to a shallow baking dish.

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Transfer potatoes to a pastry bag fitted with a large.

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Bake for .

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Ingredients

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sirloin, vegetable oil, white onions, carrots, leek, cabernet sauvignon wine, button mushrooms, fresh thyme, parsley, garlic, veal stock, beef gravy, salt & freshly ground black pepper, idaho potatoes, sour cream, butter