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Sirloin shepherd's pie

SERVINGS
Makes 4 to 6 servings
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SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
(0)

Ingredients

For potato topping:
  • 2 yams, sliced into equal-size chunks
  • 2 russets, sliced into equal-size chunks
  • 1 heaping tablespoon butter
  • For the meat:
  • 2 yams, sliced into equal-size chunks
  • 2 russets, sliced into equal-size chunks
  • 1 heaping tablespoon butter
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon red onion, small diced
  • 2 pound organic ground sirloin
  • For the creamed corn:
  • 2 yams, sliced into equal-size chunks
  • 2 russets, sliced into equal-size chunks
  • 1 heaping tablespoon butter
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon red onion, small diced
  • 2 pound organic ground sirloin
  • 2 to 3 cobs corn
  • 1 heaping tablespoon unsalted butter
  • 1 bunch fresh chives, minced
  • 2/3 cup heavy cream
  • Preparation

    Baking 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 sauté for 8 minutes.

    Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly ground pepper to the pan.

    Mix and sauté for 10 minutes.

    Turn the heat up to medium-high and sauté 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 sauté 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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