Steakhouse Shepherd’s Pie
Not your momma's shepherd's pie, this version contains no veggies but has hearty steak with gravy topped with potatoes!
*BETTER PIC TO COME*
I remember making this recipe for the first time and how when I saw Steakhouse and sirloin, I thought I was grabbing steak. I had no idea ground sirloin was the very lean 90/10 mix of beef. In my defense, I was just starting out really making recipes and straying from things I knew how to make. However, I will say that this misunderstanding in terminology made for a wonderful recipe and I have never made it with ground sirloin. I also did not include the mushrooms or blue cheese because I don't like those things and for the most part, no one in my house does either. Cami likes mushrooms, but she's our lone wolf. :)
From time to time, I will buy the real bacon bits instead of cooking bacon. I do have bacon grease in my fridge, so I can spoon out some of that when reserved bacon grease is needed. All-in-all, I really love how this is still such a comfort meal without the veggies and love the steak instead of ground beef for a change.
What you need:
2 lbs. russet potatoes, peeled and cut into chunks
Salt
4 slices bacon or peppered bacon, chopped
2 lbs. sirloin steak, cubed
1 yellow onion, chopped
Black pepper
4 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 cups beef stock
2 tbsp. Worcestershire sauce
1 egg yolk
3 tbsp. sour cream
2 cloves minced garlic
1 tsp. paprika
Directions:
Place potatoes in a pot, cover with cold water and bring to a boil. Season with salt and boil until tender, 12-15 minutes. Reserve a 1/2 cup of starchy water.
Heat a skillet with high sides over medium high heat. Add bacon and cook until crisp then remove to paper towel lined plate. Reserve 1 Tbsp. grease.
Brown sirloin steak cubes, 4-5 minutes, in same skillet bacon was cooked in. Remove and set aside.
Add onions to skillet. Cook until tender, 6 to 7 minutes. Season with salt and pepper.
While onion cooks, melt 2 Tbsp. butter in a small saucepan over medium heat.
Whisk flour into butter, cook 2 minutes until browned, stirring often. Slowly whisk beef stock in.
Then add Worcestershire sauce and season with salt and pepper to taste. Cook for 6 to 7 minutes or until thickened.
Add meat to onions in skillet. Pour gravy over meat and onions and then pour into a casserole dish.
Temper egg yolk by beating it with the starchy potato cooking water.
Place drained potatoes back into the pot you cooked them in. Mash potatoes with 2 Tbsp. butter, garlic, egg yolk, and sour cream. Season with salt and pepper to taste.
Spread potatoes over meat in an even layer. Sprinkle paprika over the top.
Place under broiler for 5 minutes to crisp and brown the potatoes.
Top with reserved bacon.
Recipe adapted from Rachael Ray
Recipe originally posted on Fantastical Sharing of Recipes on September 21, 2010