Sirloin Shepherd's Pie
Sirloin Shepherd's Pie
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 164
- Sodium
- 144
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 164
- Sodium
- 144
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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
- 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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