8 servings (serving size: about 1 cup)

Make this Shepherd's Pie ahead of time, and freeze after assembling. Thaw in refrigerator overnight and bake as directed.

How to Make It

Step 1

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.

Step 2

Preheat oven to 375°.

Step 3

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.

Step 4

Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.

Ratings & Reviews

LolaArk's Review

October 31, 2012

EllenDeller's Review

October 24, 2012
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.

sdarfoor's Review

October 07, 2012
A truly outstanding recipie and delicious too. I agree, adding peas really enhances the meal.

cpalma's Review

February 22, 2012

ESmith6's Review

December 11, 2011
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.

Starqueen's Review

November 10, 2011
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.

Allison78's Review

October 07, 2011
Great recipe! It is a bit labor intensive, but it's well worth the effort you put in. We also added peas and onions, but next time we'll also add corn and green beans.

cmb6580's Review

March 18, 2011
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.

Atlantis24's Review

March 05, 2009
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.

CathyD101's Review

January 21, 2009
My husband loves the pot roast but he loves this dish more. It takes awhile to make but it is worth it. I like more sauce so I added more liquids and I don't like mushrooms so I added peas.