This I got from Rachael Ray. I modified it to fit my own tastes so feel free to modify for your own also.
Provided by Shawn C
Categories One Dish Meal
Time 50m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in a pot and cover with cold salted water.
- Bring to boil cook 15-20 minutes while cooking meat mixture.
- Use a very deep heavy pan/skillet such as cast iron. Also must be oven proof. Heat pan to a medium high, add oil and bacon cook until done.
- Drain bacon on paper towels.
- Add sirloin to the pan and cook 5 minutes.
- Add in the mushrooms and onions and cook until meat is done and onions and mushrooms are tender.
- Season with salt and pepper to taste, and add any seasonings you like at this time.
- While meat cooks heat a small sauce pot over medium heat and melt 4T butter, whisk the flour into butter.
- Cook 2 minutes then whisk beef stock into flour, add Worcestershire and season to taste. Let thicken on low heat until meat is done.
- Pour gravy into meat pan and mix thoroughly, taste and season if necessary.
- Drain potatoes well and let dry in hot pot they cooked in while you prepare to make them. I prefer using a ricer to eliminate all lumps, but if you don't have one then mash well with what you have (fork masher, etc.).
- Stir in the sour cream, 2 Tbsp butter until well mixed. Taste for seasoning needs.
- Then fold in crumbled blue cheese and chives.
- Spread potatoes on top of the meat mixture.
- Sprinkle top with paprika for color and broil for a few minutes until golden brown on top.
- Crumble reserved bacon over top. Serve immediately.
Nutrition Facts : Calories 913.1, Fat 57.9, SaturatedFat 29.5, Cholesterol 195.4, Sodium 1416.8, Carbohydrate 45.3, Fiber 5.6, Sugar 5.2, Protein 53.9
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