Recipe courtesy of Nadia G
Episode: Bag 'Em Tag 'Em
Print
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.

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