Recipe courtesy of Nadia G
Episode: Bag 'Em Tag 'Em
Total:
50 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Potato Topping
  • 2 yams, sliced into equal-size chunks
  • 2 russets, sliced into equal-size chunks
  • 1 heaping tablespoon butter
  • Splash whole milk
  • Big pinch sea salt
  • Freshly ground black pepper
The Meat
  • 3 tablespoons extra-virgin olive oil
  • 1 red onion, small diced
  • 2 pounds organic ground sirloin
  • Handful minced fresh parsley
  • Big pinch smoked paprika
  • Pinch smoked cayenne
  • Pinch sea salt
  • Freshly ground black pepper
The Creamed Corn
  • 2 to 3 cobs corn
  • 1 heaping tablespoon unsalted butter
  • 1 bunch fresh chives, minced
  • 2/3 cup heavy cream
  • Handful potato chips, crumbled
  • Pinch smoked paprika

Directions

Watch how to make this recipe.

To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together. 

To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop. 

To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse. 

Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.

IDEAS YOU'LL LOVE

Peanut Butter Pie

Recipe courtesy of Jim Shirley

Lorie's Ultimate Coconut Cream Pie

Recipe courtesy of Lorie Roach

Shepherd's Pie 2

Shepherd's Pie

Recipe courtesy of Ellie Krieger

Shepherds Pie

Shepherd's Pie

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Dinner at Tiffani's

10:30am | 9:30c

Dinner at Tiffani's

11:30am | 10:30c

Dinner at Tiffani's

12:30pm | 11:30c

Dinner at Tiffani's

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here