Sirloin Shepherd's Pie

Photo: Sirloin Shepherd's Pie

Rated: 5 stars out of 5Rate it!Read 12 reviews

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
  • 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

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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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Newest Ratings and Reviews

Read all 12 reviews

  • on April 15, 2012

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    I wasn't quit sure if I would like this or not being that it's a bit different; but when I made it me, my daughter, my boyfriend & my boyfriends kids ate it....LOVED IT!!!! My daughter is always asking me when I'm going to make it again & again & again! It has become one of our favorite meals. Instead of making the cream corn, I cheat I do the can cream corn (I'm a working mom. Love it & Nadia, my 11 yr old daughter & I LOVE your show!!!

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  • on March 31, 2012

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    This is the best Shepherd's Pie I've ever had let alone made. Funny thing. The receipe calls for smoked paprika and smoked Ceyenne. The first time I put it in the broiler, damn thing caught on fire. So I scraped off the burnt potato chips, added some more, put it back in the oven, this time farther away from the broiler. Moving it closer and watching it like Fire Marshall Bob. It turn out great, and had a uber smoky flavor. Really good recipe, really good food.

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  • on January 26, 2012

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    I'm Irish and have had my share of Shepard's Pie over the years. This was fantastic! The sweet potato added a nice touch to the russets. I had a freezer full of venison someone gave me, and was hunting down recipes where I could substitute venison chop meat. This fit the bill. I also have about 50 ears worth of frozen corn from the fall. As it was already removed form the cob, I used 3 cups of corn kernels, which worked out well. Aside from subbing venison for the sirloin, I followed the recipe to the "T" - Perfect! Nothing to tweak here people! Next time I'll try it with sirloin.

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