Recipe courtesy of Nadia G
Recipe courtesy of Nadia G
Watch how to make this recipe.
Sirloin Shepherd's Pie
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 33 g
- Cholesterol
- 164 mg
- Sodium
- 144 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 33 g
- Cholesterol
- 164 mg
- Sodium
- 144 mg
Ingredients
Potato Topping
The Meat
The Creamed Corn
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.
