Sultry Sirloin Gratin (or Shapherd's Pie for them)
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
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
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