Steakhouse Shepherd's Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
  • Heat a skillet with high sides over medium high heat.
  • Add extra-virgin olive oil, half a turn of the pan and add the bacon.
  • Crisp bacon and remove to paper towel lined plate.
  • Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
  • Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; 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; whisk beef stock into flour; add Worcestershire sauce.
  • Season sauce with salt and pepper, to taste.
  • Thicken 6 to 7 minutes.
  • Pour gravy over meat.
  • Turn on broiler.
  • Temper egg yolk by beating it with the starchy potato cooking water.
  • 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 then fold in crumbled blue cheese and chives.
  • 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 right from the hot skillet.
Advertisement