Ingredients
- 2 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1/2 tbsp extra-virgin olive oil
- 4 slices good quality bacon or peppered bacon, chopped
- 2 pounds ground sirloin
- 1 onion chopped
- 1/2 pound button mushrooms, quartered
- Black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef stock
- 2 tbsp Worcestershire sauce
- 1 egg yolk
- 3 tbsp sour cream
- 1/2 poun blue cheese, crumbled
- 3 to 4 tbsp chives
- 1 tsp paprika
Preparation
Step 1
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 to 15 minutes. Heads up: Save a ladle of starchy cooking water just before draining.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil 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. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
While meat cooks heat a small sauce ot over medium high heat and melt butter, whick 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 you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. 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 under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacpn over top. Serve immediately right from the skillet.