Sherried Shepherds Pie

22 ingredients
9 steps

Ingredients

  • 2 pounds russet potatoes, peeled and cubed
  • 1 large egg yolk
  • 4 Tbs sour cream
  • 1/2 cup light cream
  • Salt
  • Pepper
  • 1 1/2 pounds ground beef or turkey
  • 1 large vidalia onion, chopped
  • Handful of shitake mushrooms
  • 2 packages of baby portabella mushrooms
  • 4 garlic cloves
  • 1 large bag of soy beans (edammame)
  • 1 large bag of corn
  • 5 Tbs butter
  • 1 Tbs olive oil
  • 3 Tbs all purpose flour
  • 1 cup beef stock
  • 1/2 cup sherry
  • 2 Tbs Worcestershire sauce
  • 1 tsp sweet paprika
  • 2 Tbs chopped fresh parsley
  • `

Directions

  1. 1
    Biol potatoes in salted water for about 10-12 minutes or until tender.
  2. 2
    Combine cream, egg, and sour cream. Add to potatoes and mash until smooth. Salt and pepper to taste.
  3. 3
    Preheat large skillet. Add 1 Tbs olive oil. Add meat and brown. Drain fat. Add onions. Saute another 4 minutes. Add garlic. Saute 1 minute.
  4. 4
    In small saucepan over medium heat, make a roux (combine 3 Tbs butter and flour). Whisk in broth, sherry, and Worcestershire sauce. Thicken.
  5. 5
    In small skillet, add 2 Tbs butter and heat mushrooms until cooked through, about 3 minutes. Add mushroom mixture to meat mixture. Add gravy mixture to meat and mushroom mixture. Add corn and edamamme.
  6. 6
    Preheat boiler to high.
  7. 7
    Fill casserole dish with mixture. Cover with mashed potatoes. Sprinkle with paprika.
  8. 8
    Broil until potatoes are lightly browned.
  9. 9
    Remove from broiler and sprinkle chopped parsley on top.

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