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
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.