Sirloin Shepherd’s Pie

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy

For the potato topping

2 yams, sliced into equal chunks
2 russets, sliced into equal chunks
1 heaping tablespoon of butter
Splash of whole milk
Big pinch of sea salt
Freshly cracked pepper

For the meat

3 tablespoons extra virgin olive oil
1 red onion, small diced
2 pounds organic ground sirloin
Handful of minced parsley
Big pinch of smoked paprika
Pinch of smoked cayenne
Pinch of sea salt
Freshly cracked pepper

For the creamed corn

2-3 cobs of corn
1 heaped tablespoons unsalted butter
1 bunch chives, minced
2/3 cup double cream
Handful potato chips, crumbled
Pinch smoked paprika

To make the potato topping: Boil yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add butter, milk, sea salt, freshly cracked pepper and mash together.

To make the meat: In a pan, heat the extra virgin olive oil over medium. Add the red onion 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.

To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from 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, add a handful of minced chives and pulse.

Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of cream corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.

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