Sirloin Shepherd's Pie

Photo: Sirloin Shepherd's Pie

TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: --
Cook: 35 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
    • 1 bunch fresh chives, minced
    • 2/3 cup heavy cream
    • Handful potato chips, crumbled
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    • Print Recipe

    Directions

    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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    5

    Newest Ratings and Reviews

    Read all 15 reviews

    • on February 02, 2013

      Flag

      Wow!!! Amazing! A bit of work but so worth it. I love Shepherd's Pie but this one is so on another level. Very innovative--not your mamma's English pie--So much better! Flavors are amazing. So love this girl. Every recipe of hers I have made has been great. I am a Flight Attendant. This makes fab leftovers for me on the road and hubby home alone. Hopefully Cooking Channel gives her more air time. Her show is hysterical, her food great. My husband does not like watching cooking shows--he loves her.

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    • on September 30, 2012

      Flag

      My family loved this! And I, for one, will never eat creamed corn from a can again!

      people found this review Helpful.
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    • on June 18, 2012

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      Great recipe! It calls for 2-3 corn on the cob, but I would use 4-5 for more of a corn layer. I had trouble trying to get the 'crispy bits' of the meat, and I ended up overcooking it slightly. I used sweet potatoes in place of yams, but I would stick with the yams because the corn is sweet. The crunch of the potato chips on the top is great.

      people found this review Helpful.
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