Steakhouse Shepherd’s Pie

By mrshermes2002

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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

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.