Steakhouse Shepherd’s Pie

December 18, 2011, Posted by Brio Guy at 3:26 am

There is nothing better than going out to a steakhouse for dinner. The only time I eat a steak is if I am out at a steakhouse or get it from a high quality butcher. Store steaks just do not have the same quality. I know im such a steak snob… lol I cant help my taste buds are expensive.

Going out to a steakhouse can be very pricey and if you have a large family you may not be able to go out and do so. So if you want that steakhouse taste then you need to make this steakhouse shepherds pie!

I made this the other night and it made me feel like I was dinning at a steakhouse. Just add a glass of wine to make it a more adult meal lol.

Ingredients:

  • 2 pounds Idaho potatoes, peeled and cut into chunksSalt
  • 1/2 tablespoons extra-virgin olive oil
  • 4 slices good quality bacon or peppered bacon
  • chopped2 pounds ground sirloin
  • 1 onion, chopped
  • 1/2 pound button mushrooms¬†quartered
  • Black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1/2C.- 3/4C. buttermilk
  • 4oz ¬†blue cheese, crumbled (recommended: Maytag)
  • 3 to 4 tablespoons chives (or green onions if you cant find chives)
  • 1 teaspoon paprika

Directions:

Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.

Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Put the meat in a large casserole dish. Caramelize the mushrooms add to the casserole dish. Caramelize onions and cook until tender, about 10-13 minutes then season with salt and pepper and add to casserole dish.

Preheat oven to 350

While meat cooks heat a small sauce pot over medium heat andmelt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes. (If you do not have beef stock on hand you can use a can of campbells French onion soup.)(This is what I did and it tasted great!)

Pour gravy over meat

Temper egg yolk by beating it with a few spoonfuls of potatoes. Place drained potatoes back into the pot. Mash potatoes with egg yolk and buttermilk then fold in crumbled blue cheese. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place in oven for 10min to heat the dish then turn your broiler on to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon and chives over top. Serve immediately right from the hot dish.

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