Lunch: Sirloin Shepherd's Pie

Ingredients

Potato Topping
2 yams, sliced into equal-size chunks
2 russets, sliced into equal-size chunks
1 heaping tablespoon butter
Splash whole milk
Big pinch sea salt
Freshly ground black pepper
The Meat
3 tablespoons extra-virgin olive oil
1 red onion, small diced
2 pounds organic ground sirloin
Handful minced fresh parsley
Big pinch smoked paprika
Pinch smoked cayenne
Pinch sea salt
Freshly ground black pepper
The Creamed Corn
2 to 3 cobs corn
1 heaping tablespoon unsalted butter
1 bunch fresh chives, minced
2/3 cup heavy cream
Handful potato chips, crumbled
Pinch smoked paprika

Instructions

To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed 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.

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