Sirloin Shepherd's Pie

Fill Up on This Hearty Pie

GMA Recipes Dessert
Difficulty: Easy
Cook Time: min

This pie is filling and delicious.


  • Potato Topping:
  • 2 yams, sliced into equal chunks
  • 2 russets, sliced into equal chunks
  • Splash of 1% milk (1/4 cup)
  • Big pinch of sea salt
  • Freshly cracked pepper
  • The Meat:
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, small diced
  • 2 pounds organic lean ground sirloin
  • Handful of minced parsley
  • Big pinch of smoked paprika
  • Pinch of smoked cayenne
  • Pinch of sea salt
  • Freshly cracked pepper
  • The Creamed Corn:
  • 1 can Green Giant 'Cream Style Corn'
  • Topping
  • Handful baked potato chips, crumbled
  • Pinch smoked paprika
  • Cooking Directions

    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 milk, sea salt, freshly cracked pepper and roughly smash.

    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.

    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.

    Recipe Summary

    Main Ingredients: yams, potatoes, russet, milk, olive oil, sirloin, parsley, pepper, paprika

    Course: Dessert

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