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.
Nice homey meal. No mushrooms in the house, so I used carrots, celery, red bell peppers, garlic,and peas. I steamed the carrots in the microwave, then added them to the sauteed celery and peppers. Just thawed the peas under cool water. Did not add vinegar and used only buttermilk in the potatoes. I made this from the pot roast recipe, and as I'd already thickened the gravy the night before to have with the potroast, I did not use a thickener for the shepherd's pie, although I did add a TB of organic ketchup for a bit of tomato & sweetness, which made the gravy just luscious. Served with steamed cabbage wedges.
Delicious! My husband and I both really enjoyed this (him for two dinners and me for 1 dinner and 3 lunches). I almost made it as written but since I didn't make the pot roast, I substituted leftover beef carnitas (from another CL recipe). I also decreased the mushrooms to a pound and added frozen peas. I didn't have enough fresh sage for the whole recipe so I used fresh in the potatoes and dried with the meat. I will definitely make it again as soon as I have some good leftover beef.
This was a much more sophisticated version of Shephers Pie than I am used to making, and much, much tastier. My family loved it, we had no leftovers. The red wine and red wine vinegar really took it up a notch. I, like the others, also added peas and onions to it, it was fantastic.
The first time I made this recipe was for my Irish grandparents at their house. It will hold a special place in my heart. Also, it's a fantastic recipe, and I am going to make it for my boyfriend to celebrate my culture.
This recipe was pretty good! Next time I make it, though, I will add some frozen peas and green beans to the filling. It was yummy - but it lacked "green" veggies inside. Other than that, my husband really enjoyed it and it was pretty easy to make.