Posted by: dinainsuburbia | November 6, 2008

Rachael Ray’s Steakhouse Style Shepherd’s Pie

Tuesday night I made Rachael Ray’s Steakhouse Shepherd Pie.  I had chopped meat and baking potatoes on hand and didn’t want to make the same old meatloaf and baked potatoes.  I did a quick search on Food Network online to find a quick recipe that had excellent ratings (the best part about online recipes are the ratings- what other cooks though, how they modified, etc.).

I liked the recipe- the gravy, thanks to the Worcestershire sauce, had excellent, deep flavor.  I cut the recipe in half and we still had leftovers… so I’d say her recipe would serve more like 6-8 people, not 4-6.  Also, based on the reviews, I left out the blue cheese in the mashed potatoes as most people said it was nasty.  Don’t leave out the egg yolk in the mashed potatoes- it really puffs up the potatoes when put under the broiler!



  • 2 pounds Idaho potatoes, peeled and cut into chunks (to half recipe I used 4 good sized baking potatoes)
  • Salt
  • 1/2 tablespoons extra-virgin olive oil
  • 4 slices good quality bacon or peppered bacon, chopped
  • 2 pounds ground sirloin
  • 1 onion, chopped
  • 1/2 pound button mushrooms, quartered
  • Black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 egg yolk
  • 3 tablespoons sour cream (even though I halved the recipe- I used about 4 tablespoons in my potatoes)
  • 1/2 pound blue cheese, crumbled (recommended: Maytag)- left this out as noted above
  • 3 to 4 tablespoons chives (I didn’t have, so I didn’t use)
  • 1 teaspoon paprika



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. Heads up: save a ladle of starchy cooking water just before draining.

Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined 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 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.

Pour gravy over meat and turn on broiler.


Temper egg yolk by beating it with the starchy potato cooking water. 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 then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread 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.



  1. That sounds sooo good!

    Have you ever tried her Sweet Potato Turkey Shepard’s Pie? We love it (just DON’T use banana!!) I followed the advice of many of the reviews.

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