Steakhouse Shepherd’s Pie

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    lbs russet potatoes, peeled and cubed

  • 4

    slices bacon, chopped

  • 2

    lbs ground sirloin

  • 1

    onion, chopped

  • 1/2

    lb mushrooms, sliced

  • Salt/pepper

  • 2

    tbsp butter

  • 2

    tbsp flour

  • 1 1/2

    cup beef stock

  • 2

    tbsp Worcestershire sauce

  • 1/4

    cup half/half

  • 3

    tbsp sour cream

  • 8

    oz blue cheese, crumbled

  • 6

    green onions, coarsely chopped

  • 1

    tbsp paprika

Directions

Boil potatoes until tender, 12-15 minutes. Cook bacon over medium heat until crisp and browned. Remove from pan and drain on a paper towel. Cook sirloin until browned, crumbling as you cook. Add the onion and mushrooms and cook until the onions and mushrooms are tender, 6-7 minutes. Season with salt and pepper. Melt the butter in a sauce pan. Add the flour to the butter and cook, whisking constantly, for 1-2 minutes. Whisk in beef stock and Worcestershire sauce. Cook, whisking periodically, until thickened, about 4-5 minutes. Pour into meat mixture and stir to combine. Drain the potatoes and mash in the pot with half/half, sour cream and cheese. Season with salt and pepper. Transfer meat mixture to a casserole dish. Top with the mashed potatoes. Garnish with the bacon, green onions and paprika.

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