SULTRY SIRLOIN GRATIN (or Shepherd’s Pie for them)

Savour the flavour of lean beef sirloin in this easy bistro classic. Date Night Dining Plan:  Make ahead and portion out into 4 to 5 individual baking dishes – use custard cups for the kids so it’s Shepherd’s Pie for them and ramekins for you so it’s a Sultry Sirloin for just you two. Bake separately so kids eat first and you eat later enjoying adult-only date night dining.


1 onion, chopped

1 lb (500 g) Lean Ground Beef Sirloin

π tsp (1mL) dried thyme

Pepper

π cup (50 mL) Worcestershire Sauce

2 tbsp (30 mL) tomato paste

1 tbsp (15 mL) all-purpose flour

2 cups (500 mL) frozen mixed vegetables

1 cup (250 mL) low-sodium beef stock

Buttermilk mashed potatoes (recipe follows)

∏ cup (125 mL) EACH shredded aged and mild Cheddar cheese


1.      Cook onion, beef, thyme and pepper (to taste) in 12-inch (30 cm) skillet over medium-high heat, breaking up meat with wooden spoon, until beef is browned and onion is softened, about 10 minutes.
2.      Reduce heat to medium; stir in Worcestershire Sauce, tomato paste and flour. Stir in vegetables and stock; simmer until slightly thickened, about 3 minutes. Divide into portions, spooning into 2 custard cups for the kids and 2 ramekins or small gratin dish for the adults.

3.      Savoury Sirloin Gratin: Gradually stir half of the aged Cheddar into half the Buttermilk Mashed Potatoes; spread evenly over beef mixture. Top each with remaining aged Cheddar; bake in 350°F (180°C)  oven until lightly golden, about 25 minutes. Broil until topping is rich golden-brown, about 3 minutes if desired. Serve with mesclun mix salad greens dressed with your favourite vinaigrette dressing.

4.      Shepherd’s Pie for Them: Gradually stir half of the mild Cheddar into half the Buttermilk Mashed Potatoes; spread evenly over beef mixture. Top each with remaining mild Cheddar; bake in 350°F (180°C)  oven until lightly golden, about 25 minutes. Broil until topping is rich golden-brown, about 3 minutes, if desired. Serve with their favourite veggies and dip.

Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 to 5 servings


Buttermilk Mashed Potatoes: Cover 1-1/2 lb (750 g) potatoes, peeled and cubed, with cold salted water in medium saucepan. Bring to boil over medium-high heat; reduce heat and simmer until tender, about 25 minutes. Drain and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.


Per Serving: 387 Calories, 20 g protein, 20 g fat, 35 g carbohydrate

Good source of iron (19% DV) and excellent source of zinc (41% DV), 27% DV sodium.

Source: the Beef Information Centre