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Sirloin Shepherd's Pie

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
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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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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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