Tuesday, September 21, 2010

Steakhouse Shepherd's Pie

Not your momma's shepherd's pie, this version contains no veggies but has hearty steak with gravy topped with potatoes!

Steakhouse Shepherd's Pie #recipe #steak #beef #potatoes #maindish

I remember making this recipe for the first time and how when I saw Steakhouse and sirloin, I thought I was grabbing steak. I had no idea ground sirloin was the very lean 90/10 mix of beef. In my defense, I was just starting out really making recipes and straying from things I knew how to make. However, I will say that this misunderstanding in terminology made for a wonderful recipe and I have never made it with ground sirloin. I also did not include the mushrooms or blue cheese because I don't like those things and for the most part, no one in my house does either. Cami likes mushrooms, but she's our lone wolf. :)

From time to time, I will buy the real bacon bits instead of cooking bacon. I do have bacon grease in my fridge, so I can spoon out some of that when reserved bacon grease is needed. All-in-all, I really love how this is still such a comfort meal without the veggies and love the steak instead of ground beef for a change.

Steakhouse Shepherd's Pie #recipe #steak #beef #potatoes #maindish

What you need:
  • 2 lbs. russet potatoes, peeled and cut into chunks
  • Salt
  • 4 slices bacon or peppered bacon, chopped
  • 2 lbs. sirloin steak, cubed
  • 1 yellow onion, chopped
  • Black pepper
  • 4 tbsp. butter, divided
  • 2 tbsp. all-purpose flour
  • 1 1/2 cups beef stock
  • 2 tbsp. Worcestershire sauce
  • 1 egg yolk
  • 3 tbsp. sour cream
  • 2 cloves minced garlic
  • 1 tsp. paprika
  1. Place potatoes in a pot, cover with cold water and bring to a boil. Season with salt and boil until tender, 12-15 minutes. Reserve a 1/2 cup of starchy water.
  2. Heat a skillet with high sides over medium high heat. Add bacon and cook until crisp then remove to paper towel lined plate. Reserve 1 Tbsp. grease.
  3. Brown sirloin steak cubes, 4-5 minutes, in same skillet bacon was cooked in. Remove and set aside.
  4. Add onions to skillet. Cook until tender, 6 to 7 minutes. Season with salt and pepper.
  5. While onion cooks, melt 2 Tbsp. butter in a small saucepan over medium heat.
  6. Whisk flour into butter, cook 2 minutes until browned, stirring often. Slowly whisk beef stock in.
  7. Then add Worcestershire sauce and season with salt and pepper to taste. Cook for 6 to 7 minutes or until thickened.
  8. Add meat to onions in skillet. Pour gravy over meat and onions and then pour into a casserole dish.
  9. Temper egg yolk by beating it with the starchy potato cooking water.
  10. Place drained potatoes back into the pot you cooked them in. Mash potatoes with 2 Tbsp. butter, garlic, egg yolk, and sour cream. Season with salt and pepper to taste.
  11. Spread potatoes over meat in an even layer. Sprinkle paprika over the top.
  12. Place under broiler for 5 minutes to crisp and brown the potatoes.
  13. Top with reserved bacon.
Recipe adapted from Rachael Ray

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