Thursday, April 29, 2010

Steakhouse Shepherd's Pie

In case you haven't all noticed, i am addicted to Food Network!!! I love Rachel Ray's thirty minute meals (even though they take ME more than thirty minutes!) because they are not as time consuming as a lot of meals! The Steakhouse Shepherd's Pie Rachel Ray came up with to substitute going out for a steak dinner! It has a lot of levels of flavor and i LOVE the gravy with the meat, onions and mushrooms!! As Rachel would say.... YUM-O!!


2 lbs. Idaho potatoes, peeled & cut into chunks


1/2 Tbsp extra-virgin olive oil

4 slices bacon or peppered bacon, chopped

2 lbs. ground sirloin

1 onion, chopped

1/2 lb. 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 lb. blue cheese, crumbled

3 to 4 Tbsp. chives

1 tsp paprika

Place potatoes in a pot, cover with cold water and bring to a boil. Season water with salt and boil until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining. (i also added butter to my potatoes to keep from boiling over.)

Heat a skillet with high sides over medium high heat. Add olive oil, half a turn of the pan and the bacon. Crisp bacon.

Remove to a paper towel line 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 the meat cooks, heat a small sauce pot over medium heat and melt butter.

Whisk the flour into the butter; cook 2 minutes.

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 boiler.
Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into pot you cooked them in to dry them out a little.

Mash the potatoes with egg yolk and sour cream.

Fold in crumbled blue cheese and chives. (i did not use the blue cheese because we don't really care for it at our house.) Season the potatoes with salt and pepper.

Unless the pan you used to prepare your meat mixture in is oven safe, transfer your meat mixture to an oven safe dish.

Spread potatoes 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 bacon over top. Serve immediately right from the hot skillet or dish.


  1. Yummmy!! I have GOT to make this again soon!!:)

  2. Wow - that sure looks delicious! Gotta love a shepherd's pie topped with bacon, yum!

  3. I really love your step by step photos.

  4. Sounds great..I would have left out the blue cheese too. I'll bet my hubby would like this.

  5. This sounds great! You should come over and participate in my Saturdays with Rachael Ray!

  6. This looks GREAT! its cooling down here in Adelaide and I think its just cool enough for a shepherds pie! Great recipe. Love that it has bacon in it!

  7. I'm going to make this for a family meal for my Dad and Mom, since I can alter it to make it gluten-free, and it's meat and potatoes, which my Dad loves:)

  8. danny like this one! looks yummy too!

  9. I saw this recipe on google! I will be trying this this week!