Roast Beef Shepherds Pie

This is my husbands favorite dish!  I never had this at home so when he described it to me using ground beef I wondered if it would be even better with sirloin or roast beef shredded.  Great for potluck dinner or large crowds or make ahead.

This makes a 9x9 square dish:

Step 1:  1.5 lbs of sirloin tip or prime rib or chuck roast.   In skillet brown meat on all sides in olive oil or butter with nutmeg, salt and pepper.   Remove from skillet and put in slow cooker.  Add 1/2 cup water to the skillet and with spatula heat till all brown bits are loose.  Pour over meat in slow cooker.   Add 1/2 package of onion soup mix and another 1/2 cup water.   Cook for about 4 hours till meat falls apart.   Remove meat and shred.   Layer shredded meat in bottom of baking pan. 

Step 2: Pour all juices into a saucepan and heat to boiling.   In small bowl dilute and mix 2 tbsp cornstarch with 1/2 cup water, pour into saucepan and continue to medium high heat till thickened to gravy consistency.   Pour over meat in baking pan, should be enough to cover.

Step 3: Clean and cut into chunks about 4 large potatoes, Yukon Gold or Russet give a soft and creamy texture, Red are fluffier and white.  Use your choice.  Boil till tender, about 20 minutes.  Drain and pour into large bowl.  Add 1/4 cup butter, 1/4 cup milk, 2 large spoons of sour cream, salt, pepper and paprika to taste.  Also optional is parsley chopped or dried.  Beat with hand mixer or beater till mashed.  Add more milk is necessary.  Wait do not top on the meat and gravy yet.


Step 4: Add your favorite vegetable from frozen vegetable bag. If using fresh, boil just till slightly tender then drain.  Layer over beef and gravy.

Step 5: With spatula spread mashed potatoes over top.

Step 6:  At this point you can freeze or refrigerate and bake later.

Step 7:  With dish covered in foil, bake in a 350F oven for 45 minutes.  Remove foil and bake another 10 minutes.  Serve immediately using a large spoon or flipper.