Shepherds Pie
2 lbs. ground sirloin
1/4 C bacon grease, butter or olive oil
2 C leek, finely sliced
1 C celery, finely sliced
1 C carrot, sliced in 1/4" medallions
2 C yellow onion, chopped
2 T all purpose flour
2 C beef stock or broth
2 T dried tarragon leaves
2 T white pepper, ground
1/2 T black pepper, ground
1 T salt
2 T Worcestershire sauce
1 lb. white mushrooms, finely chopped
3 lbs potatoes
10 T unsalted butter
2/3 C whole milk
Heat oven to 375°. Peel and boil potatoes in salted water until tender.
While potatoes are cook in a, brown sirloin in large skillet over medium heat.
Drain in colander, reserving meat.
Add bacon grease, butter or olive oil to same skillet. Add and saute leeks, celery, carrots and onions until softened.
Sprinkle flour over vegetables; stir well; saute 5 minutes
Add stock, tarragon, white pepper, black pepper, salt and worcestershire sauce; bring to boil.
Reduce heat to low; add sirloin and mushrooms; simmer 20 to 30 minutes.
Transfer mix to 1 large casserole or individual oven-proof casseroles.
Drain potatoes, add butter and milk, mash until smooth. Season.
Spoon mashed potato over casserole/pots. Spread evenly; score in one direction with fork times.
Bake until sauce bubbles out from the sides.
Before serving, pass casserole(s) under broiler until potato turns golden brown.