Photo: Steakhouse Shepherd's Pie Recipe
Ingredients
- 2 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1/2 tablespoons extra-virgin olive oil
- 4 slices good quality bacon or peppered bacon, chopped
- 2 pounds ground sirloin
- 1 onion, chopped
- 1/2 pound button mushrooms, quartered
- Black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3 tablespoons sour cream
- 1/2 pound blue cheese, crumbled (recommended: Maytag)
- 3 to 4 tablespoons chives
- 1 teaspoon paprika
Directions
Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
Pour gravy over meat and turn on broiler.
Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.
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By LadyT_
on February 25, 2013
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This dish Was on Point! I made this dish for me and my dad and we both absoultely LOVED IT! My only tips for next time when preparing this dish would make sure I get all my prepartion out the way prior to me cooking vs. me cooking at the same time as I prepare. Also, when making the gravy to add just a lil more flour for thicknes. I felt like my gravy was a lil too soupy. Other than that my dish came out wonderful! I loved the combination of the blue cheese, chives, and the crunch of the bacon. I was slightly hesitant about these three ingredients all in one dish but it was a pleasant surprise to my tast buds for sure. I also, suggest for side dishes: corn and sweet cornbread; it makes a great meal all around. This dish is A MUST TRY and I give it TWO THUMBS UP!
By lacknmind
on August 29, 2012
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loved it was easy not as much fuss as it seems like by the recipe directions
By cbreeze27_11528283
Bellerose, NY
on July 31, 2012
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This was phenomenal! Like others, we omitted the mushrooms and blue cheese because I'm not a fan of them either. That's the great thing about recipes. You can mix and match to your own taste! Substituting other cheeses like cheddar or parmesan would be fine, or any of your own favorite melting cheese or none at all! Even some garlic...yummo...wow! but that's not what makes *this* particular recipe honestly, so have fun as far as that goes and be creative. (Leftover mashed potatoes would work too! What I think really made this so incredible was the beef stock! Wow! What flavor! We've made Shepherd's pie my whole life, but this was the first time we used beef stock and what an incredible, savory flavor!
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