Ingredients Jump to Instructions ↓

  1. Potato Topping

  2. 2 yams , sliced into equal-size chunks

  3. 2 russets, sliced into equal-size chunks

  4. 1 heaping tablespoon butter

  5. Splash whole milk

  6. Big pinch sea salt

  7. The Meat

  8. 3 tablespoons extra-virgin olive oil

  9. 1 red onion , small diced

  10. 2 pounds organic ground sirloin

  11. Handful minced fresh parsley

  12. Big pinch smoked paprika

  13. Pinch smoked cayenne

  14. Pinch sea salt

  15. Freshly ground black pepper

  16. The Creamed Corn

  17. 2 to 3 cobs corn

  18. 1 heaping tablespoon unsalted butter

  19. 1 bunch fresh chives, minced

  20. 2/3 cup heavy cream

  21. Handful potato chips, crumbled

  22. Pinch smoked paprika

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 .

  4. 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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