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:

1. 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.
2. 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.
3. Brown sirloin steak cubes, 4-5 minutes, in same skillet bacon was cooked in. Remove and set aside.
4. Add onions to skillet. Cook until tender, 6 to 7 minutes. Season with salt and pepper.
5. While onion cooks, melt 2 Tbsp. butter in a small saucepan over medium heat.
6. Whisk flour into butter, cook 2 minutes until browned, stirring often. Slowly whisk beef stock in.
7. Then add Worcestershire sauce and season with salt and pepper to taste. Cook for 6 to 7 minutes or until thickened.
8. Add meat to onions in skillet. Pour gravy over meat and onions and then pour into a casserole dish.
9. Temper egg yolk by beating it with the starchy potato cooking water.
10. 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.
11. Spread potatoes over meat in an even layer. Sprinkle paprika over the top.
12. Place under broiler for 5 minutes to crisp and brown the potatoes.
13. Top with reserved bacon.

Recipe adapted from Rachael Ray