Cover potatoes with water. Boil and 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.
375F. Heat oil in a large nonstick skillet over medium high heat. Add carrots, sauté or
boil. Add ground beef and cook til done. Add Classico and Montreal steak spice; cook
5 minutes. Sprinkle with flour; cook 2 minutes, stirring until well blended. Add wine and
peas; cook for 5 minutes. Spoon meat mixture into a 2 quart casserole.
Spread potato topping over meat mixture; sprinkle with smoked paprika. Bake at 375
for 45 minutes or until golden brown.
Originally Submitted
10/14/2007
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