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Steakhouse Shepherd's Pie

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“We saw this on Rachael Ray's 30 Minute meals. My DH got a sparkle in his eye and a big grin on his face. He even helped me make it last night for dinner. Now if your expecting a Steak and Baked Potato you are sadly mistaken. Its a great dish. Simple and tasty. A comfort dish for a cold winter night. Season according to taste.”

Ingredients Nutrition


  1. 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 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
  2. Heat a skillet with high sides over medium high heat.
  3. Add extra-virgin olive oil, half a turn of the pan and add the bacon.
  4. Crisp bacon and remove to paper towel lined plate.
  5. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
  6. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; season with salt and pepper.
  7. While meat cooks heat a small sauce pot over medium heat and melt butter; whisk the flour into butter; cook 2 minutes; whisk beef stock into flour; add Worcestershire sauce.
  8. Season sauce with salt and pepper, to taste.
  9. Thicken 6 to 7 minutes.
  10. Pour gravy over meat.
  11. Turn on broiler.
  12. Temper egg yolk by beating it with the starchy potato cooking water.
  13. Place drained potatoes back into the pot you cooked them in to dry them out a little.
  14. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
  15. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
  16. Garnish the potatoes with paprika.
  17. Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
  18. Serve immediately right from the hot skillet.

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