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.
I've never had trouble with this recipe - but I always make it with left-overs. I make the pot roast and mashed potatoes one night for dinner and make the shepherd's pie with left-overs and within a week. And Bess is right, use the pans juices from the roast. My family loves it.
I love the two for one meal concept, and both meals are fabulous. For easy prep and great flavor try this: While the pot roast is in the oven, prepare the filling for the Shepherdâs Pie, up to the point of adding the broth. Try adding onions, peas and 1
½ tsp dried rosemary. Now here is where the rich flavor comes from: While cleaning up from pot roast dinner, reduce all the leftover pot roast juices down to 1 ¼ cups as required in this recipe. This adds a marvelous flavor! Finish the filling recipe and freeze for later.
after making the pot roast this was not worth the extra effort - tasted just like pot roast plus mushrooms and mashed potatoes. maybe that's the point, but dirtying two pots and one pan to have something that tasted like what i started with was disappointing. definitely not a bad result and husband enjoyed it but might use instant mashed potatoes next time to cut down on prep.
I made this for dinner last night. My fiance loved it so much! I have never seen him skip desert in order to heat up left over dinner until last night! I didn't have mushrooms so I used chopped onion (about 1 1/2 -2 cups). Also didn't have sour cream so used low fat butter (I can't believe it's not butter) and extra milk. Added granulated garlic to the topping as well.
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