cook(ed)book

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Remixed Sirloin Shepherd’s Pie Based on this original recipe, but made better by changing the topping and adding extra veg. Ingredients Potato Topping 3 yams/sweet potato, sliced into equal chunks 1 russets, sliced into equal chunks (optional: don’t use russet potato, use an extra sweet potato) 1 heaping tablespoon of butter splash of whole milk Big pinch of sea salt and freshly cracked pepper pinch smoked paprika (as a garnish on the potato topping) The Meat 2 tablespoons extra virgin olive oil 1 red onion, small dice 2 pounds pounds organic ground sirloin (note: you don’t have to use organic sirloin, extra lean ground beef would work fine) handful of minced parsley big pinch of smoked paprika pinch of smoked cayenne pinch of sea salt and freshly cracked pepper The Creamed Corn 2 cobs corn 1 heaping tablespoon of unsalted butter bunch chives, minced 2/3 cup heavy cream Optional add peas, or small chopped carrots Directions Potato Topping Boil the yams and russet potatoes in salted water for 12 to 15 minutes or until fork tender. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt and freshly cracked pepper to the bowl and mash together. The Meat In a pan, heat the extra virgin olive oil over medium. Add the red onion to the pot and sauté for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly cracked pepper to the pan. Mix and sauté for 10 minutes. Turn the heat up to medium-high and sauté for a few more minutes until some crispy bits develop. The Creamed Corn Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper and sauté for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor and pulse. Assembly Evenly distribute the crisped beef into a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle the pie with a pinch of smoked paprika. Broil for a few minutes, until golden.

Remixed Sirloin Shepherd’s Pie

Based on this original recipe, but made better by changing the topping and adding extra veg.

Ingredients

Potato Topping

  • 3 yams/sweet potato, sliced into equal chunks
  • 1 russets, sliced into equal chunks (optional: don’t use russet potato, use an extra sweet potato)
  • 1 heaping tablespoon of butter
  • splash of whole milk
  • Big pinch of sea salt and freshly cracked pepper
  • pinch smoked paprika (as a garnish on the potato topping)

The Meat

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, small dice
  • 2 pounds pounds organic ground sirloin (note: you don’t have to use organic sirloin, extra lean ground beef would work fine)
  • handful of minced parsley
  • big pinch of smoked paprika
  • pinch of smoked cayenne
  • pinch of sea salt and freshly cracked pepper

The Creamed Corn

  • 2 cobs corn
  • 1 heaping tablespoon of unsalted butter
  • bunch chives, minced
  • 2/3 cup heavy cream

Optional

  • add peas, or small chopped carrots

Directions

Potato Topping

  1. Boil the yams and russet potatoes in salted water for 12 to 15 minutes or until fork tender. Strain the potatoes and transfer to a large bowl.
  2. Add the butter, milk, sea salt and freshly cracked pepper to the bowl and mash together.

The Meat

  1. In a pan, heat the extra virgin olive oil over medium. Add the red onion to the pot and sauté for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly cracked pepper to the pan. Mix and sauté for 10 minutes.
  2. Turn the heat up to medium-high and sauté for a few more minutes until some crispy bits develop.

The Creamed Corn

  1. Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets.
  2. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper and sauté for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes.
  3. Transfer the creamed corn to a food processor and pulse.

Assembly

  1. Evenly distribute the crisped beef into a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash.
  2. Sprinkle the pie with a pinch of smoked paprika.
  3. Broil for a few minutes, until golden.

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