This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.
- 2 lbs idaho potatoes, peeled and diced
- 1⁄2 tablespoon extra virgin olive oil
- 4 slices bacon, chopped (smoked or peppered)
- 2 lbs ground sirloin
- 1 onion, chopped
- 1⁄2 lb button mushroom, quartered
- black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups beef stock, divided
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3 tablespoons sour cream
- 1⁄4 cup cheddar cheese, shredded
- 3 tablespoons ranch dressing
- 1 teaspoon paprika
- Following the directions will allow everything to come together at the end.
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
- Add bacon. Crisp bacon and remove to paper towel lined plate.
- Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
- Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
- Then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Turn on broiler and have top rack 6 inches away from broiler flame.
- Pour gravy over meat and cook until the gravy thickens.
- Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
- Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
- Stir egg yolk into the potatoes.
- Stir Ranch Dressing into the potatoes.
- Stir shredded cheese into the potatoes.
- Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
- Garnish the potatoes with paprika.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately.