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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    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 17 reviews

    • on May 27, 2014

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      Impressed. Made this for my friends one night because I was bored and we were hungry. The potato and corn mixtures came out tasting great but the meat needed a little more flavor (i tasted it before combining all ingredients). The addition of some spices and a bell pepper make it so much better. Thanks Nadia for this awesome recipe. My friends now request this when I cook.

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    • on July 04, 2013

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      I will admit I added extra veggies to my meat mixture! I added carrots, a bell pepper along with the onion. I think I needed to add a little more paprika and cayenne, just for my own preference! I did modify it to the ingredients I had, which just means I had a can of corn I creamed with milk, instead of cream. And I didn't have the potato chips/crisps, which was okay with me. Otherwise, this recipe was quite tasty. I'm quite glad my hubby and I watch Bitchin Kitchen! Thanks Nadia for your yummy recipes! :

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    • on February 02, 2013

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      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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