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STEAKHOUSE SHEPHERD'S PIE Recipe

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This recipe for STEAKHOUSE SHEPHERD'S PIE is from THE BEST OF HOME COOKIN' , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# Idaho potatoes, peeled and cut into cubes
salt
black pepper
1/2 Tbsp olive oil
4 slices bacon cooked and chopped
1 onion chopped
2# ground sirloin
1/2 # button mushrooms quarter
2 Tbsp butter
2 Tbsp all-purpose flour
1 1/2 c beef stock
2 Tbsp Worcestershire sauce
1 egg yolk
3 Tbsp sour cream
1/2 # blue cheese
3 to4 Tbsp chives
1 tsp paprika
Directions:
Directions:
Place potatoes in a pot, cover with cold water and bring up to a boil. Save some of starchy cooking water just before draining.
Heat skillet over medium high heat using olive oil, fry bacon until crisp remove and drain bacon add sirloin caramelize the meat 4 to 5 minutes. Add in the mushrooms and onion cook till tender about 6/7 minutes more then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt 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.
Pour gravy over meat and turn on broiler.
Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot cooked in let them dry out a little. Mash potatoes with egg yolk and sour cream then fold blue cheese and chives. Season with salt and pepper.
Grease a 9 x 13 oven proof dish, put meat mixture in bottom cover with mash potatoes Garish potatoes with paprika and place under broiler crisp and brown top of potatoes

 

 

 

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