Rachael Ray's Steakhouse Shepherd's Pie
This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same. Author: Submitted by brian48195 Recipe Type: One Dish Meal Total Time: PT1H
Prep time:
Cook time:
Serving size: 8
Ingredients:
Cook time:
Serving size: 8
2 lbs idaho potatoes, peeled and diced
salt
1/2 tablespoon extra virgin olive oil
4 slices bacon, chopped (smoked or peppered)
2 lbs ground sirloin
1 onion, chopped
1/2 lb button mushroom, quartered
black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock, divided
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/4 cup cheddar cheese, shredded
3 tablespoons ranch dressing
1 teaspoon paprika
Directions:
Following the directions will allow everything to come together at the end.
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 to15 minutes.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil. Add bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 7 to 8 minutes. Add in the mushrooms and onions and cook until tender, 8 to 10 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.
Turn on broiler and have top rack 6 inches away from broiler flame.
Pour gravy over meat and cook until the gravy thickens. Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
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. Stir egg yolk into the potatoes. Stir Ranch Dressing into the potatoes. Stir shredded cheese into the potatoes. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika.
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Serve immediately.
Source: food.com
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 to15 minutes.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil. Add bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 7 to 8 minutes. Add in the mushrooms and onions and cook until tender, 8 to 10 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.
Turn on broiler and have top rack 6 inches away from broiler flame.
Pour gravy over meat and cook until the gravy thickens. Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
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. Stir egg yolk into the potatoes. Stir Ranch Dressing into the potatoes. Stir shredded cheese into the potatoes. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika.
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Serve immediately.
Source: food.com