Tuesday, September 21, 2010

Steakhouse Shepherd's Pie

Picture update 12/13/2013

I tweaked this recipe too and it was absolutely amazing :) I'll include the original recipe in here!

What you need:
  • 2 lbs. Idaho potatoes, peeled and cut into chunks
  • Salt
  • 1/2 tbsp. extra virgin olive oil
  • 4 slices bacon or peppered bacon, chopped (I used the precooked microwave bacon because I hate cooking bacon in the skillet and my griddle is broken)
  • 2 lbs. petite sirloin steak, cubed (original recipe: 2 lbs. ground sirloin)
  • 1 onion, chopped
  • 1/2 lb. button mushrooms, quartered (I omitted)
  • Black pepper
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 1/2 cups beef stock
  • 2 tbsp. Worcestershire sauce
  • 1 egg yolk
  • 3 tbsp. sour cream
  • 1/2 lb. blue cheese, crumbled (I omitted)
  • 3 to 4 tbsp. chives (I omitted because I didn't have any)
  • 1 tsp. paprika
Place potatoes in a pot, cover with cold water and bring to a boil. Season with salt and boil until tender, 12-15 minutes. *Save a ladle of starchy water just before draining*
**If you use regular bacon, next step: heat a skillet with high sides over medium high heat. Add extra virgin olive oil and add bacon. Crisp bacon and remove to paper towel lined plate. If you use microwave bacon, microwave and slice into smaller pieces.**
Brown sirloin (whether ground or petite steak cubes), 4-5 minutes.
Add mushrooms (I omitted) and onions. Cook until tender, 6 to 7 minutes. Season with salt and pepper.
While meat cooks, melt butter in a small saucepan over medium heat.
Whisk flour into butter, cook 2 minutes. (Watch for burning)
Whisk beef stock into butter/flour mixture.
Then add Worcestershire sauce and season with salt and pepper to taste. Thicken for 6 to 7 minutes.
Pour gravy over meat. Turn on your 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. (Next time I'm adding butter - also if you choose to do blue cheese and chives, fold it in here)
Season with salt and pepper.
Spread meat over the top of the potatoes in an even layer.
Garnish with paprika on potatoes (and meat if you want). Place under broiler for 5 minutes to crisp and brown the potatoes, 2 to 3 minutes.
Crumble reserved bacon over the top.
I serve mine with shredded cheese, but you don't have to.
If your family isn't fond of blue cheese, you may want to add other seasonings to the potatoes or they could turn out a bit bland.
Recipe Source: Rachael Ray

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