Cozy Shepherd's Pie

Ingredients

• 2 pounds baking potatoes peeled cut into 1-inch pieces ( 4 cups)
• 0.1 teaspoon pepper black
• 2 cups carrots diced
• 0.5 cup cooking wine dry red
• 0.3 cup flour all-purpose
• 1  garlic clove minced
• 0.3 cup milk 1% low-fat
• 0.5 cup cup heavy whipping cream sour low-fat
• 1.3 cups low-salt beef broth 
• 1.5 pounds mushrooms quartered
• 2 teaspoons olive oil 
• 0.5 teaspoon paprika 
• 1 tablespoon red wine vinegar 
• 12 ounces pan drippings from roast beef preferably diced cooked
• 1 tablespoon teaspoon rubbed sage dried fresh chopped
• 0.5 teaspoon salt 
• 1 teaspoon stick margarine 
• 2 tablespoons tomato paste 
• 2 teaspoons or dried fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• blender

Directions

1. To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender.
2. Drain.
3. 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.
4. Preheat oven to 37
5. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
6. Add carrot; saut 7 minutes.
7. Add mushrooms; saut 5 minutes.
8. Add 1 tablespoon sage and garlic; saut 2 minutes.
9. Sprinkle with flour; cook 2 minutes, stirring until well-blended.
10. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar.
11. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
12. Spread potato topping over meat mixture; sprinkle with paprika.
13. Bake at 375 for 45 minutes or until golden brown.