Sirloin and Potato Pie
Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 6–8 servings
Ingredients
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½
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t each thyme, granulated garlic, sage, rosemary, salt, and pepper
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2
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T oil
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2
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lbs sirloin, thinly sliced
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1
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cup red wine (I used Cabernet Sauvignon)
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3
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T butter
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1
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white onion, diced
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1
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leek, sliced
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2
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carrots, thinly sliced
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1
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small zucchini, cut into ½″ slices
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1
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small yellow squash, cut into ½″ slices
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8
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medium mushrooms, sliced
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5
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cups potatoes, peeled and cubed
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3
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T butter
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1
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cup sour cream
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½
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t salt
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½
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t pepper
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Directions
- In small bowl, mix spices.
- Heat oil in large skillet over medium-high heat. Add sirloin, sprinkle with ⅔ of spice mixture, and sauté for 5 minutes. Pour off juices, reserving for next step, and continue browning for an additional 5 minutes.
- Reduce heat to simmer, add wine and reserved juices, and cook, uncovered, for 20 minutes.
- In the meantime, melt butter in a separate skillet over medium heat. Add onion, leek, carrots, zucchini, squash, mushrooms, and remaining ⅓ spice mixture and sauté for 3–5 minutes. Set aside.
- Place potatoes in large saucepan, cover with water, and bring to boil over high heat. Reduce heat to simmer and cook potatoes until tender, about 10–15 minutes. Drain potatoes in colander; let sit for 3–5 minutes. Transfer to large bowl. Add butter, sour cream, salt, and pepper and beat well until creamy enough to flow through a pastry bag.
- Preheat oven to 500°F. Place meat in oven-proof serving dish or pan, spoon sautéed vegetables over meat, then spoon a 1" layer of potatoes on top. Using your pastry bag and a medium flat tip, decorate top with remaining potatoes in a waved pattern. Bake for 10–15 minutes, until golden brown on top. Garnish with fresh herbs.
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