Steakhouse Shepherd's Pie

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into chunks
• 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
• 1/2 pound blue cheese, crumbled (recommended: Maytag)
• 3 to 4 tablespoons chives
• 1 teaspoon paprika

Directions

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.

Irish Cream Cheesecake Brownies

Bailey's Irish Cream  Cheesecake Brownies

Brownies:

1 1/2 cup flour

1/2 tsp baking soda

1/2 tsp salt

11 Tbsp unsalted butter

1 cup sugar

4 Tbsp espresso

12 oz semi-sweet chocolate chips 

2 tsp pure vanilla extract

4 large eggs 

Cheesecake Layer:

2 (8oz.) pkgs cream cheese, softened to room temperature

1/3 cup sugar

1 tsp pure vanilla extract

1 large egg

6 Tbsp Bailey's Irish Cream

 

 

Directions:

 

1. Preheat oven to 350F and butter a 9x13" pan.

 

2.  Combine flour, baking soda and salt in a small bowl; set aside. In a large saucepan, melt the butter with the sugar and espresso. Bring just to a boil and remove from heat. Stir in the chocolate chips and vanilla. Stir until chocolate chips are completely melted. Whisk in eggs, one at a time, mixing well after each addition. Slowly blend in flour mixture, and mix until batter is smooth and shiny.

 

3. Prepare cheesecake layer by placing all ingredients into a medium mixing bowl. Beat with an electric mixer until smooth and well blended.

 

4. Pour half of the brownie batter into the pan and spread evenly. Place spoonfulls of the cheesecake mixture on top of the brownie batter and gently spread until evenly distributed. Spread remaining brownie batter over the cream cheese mixture.

5. Bake for about 40 - 55 minutes, depending on oven -  or until center is set. Cool completely before cutting.