Steakhouse Shepherd's Pie
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