Genuine Texas Angus Beef Genuine Texas Angus Beef

Cheesy Longhorn Pie

Serves: 4 to 6


2 lbs Genuine Texas Angus Beef™ ground sirloin
2 lbs Idaho potatoes, peeled and cut into chunks
1 T extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped
Black pepper
2 T butter
2 T all-purpose flour
1-1/2 cups beef stock
2 T Worcestershire sauce
1 egg yolk
3 T sour cream
1/2 lb blue cheese, crumbled
3 to 4 T chives
1 cup shredded Cheddar cheese
1 tsp paprika


Place potatoes in a pot, cover with cold water and bring to a boil. Season water with salt and boil potatoes until tender, 12 to 15 minutes. Save a ladle of starchy cooking water (about 3/4 cup) just before draining. Heat an oven-safe skillet with high sides over medium-high. Add olive oil and bacon. Crisp bacon and remove to plate lined with paper towels. Add sirloin to the pan and cook until meat is no longer pink and caramelizes, 4 to 5 minutes, while breaking up the meat. (Meat must reach 160°F on a meat thermometer.) Add the onions and cook until tender, 6 to 7 minutes. Season with salt and pepper. While meat cooks, heat a small saucepan over medium 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. Thicken 6 to 7 minutes. Pour gravy over meat and turn on the 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 potatoes with salt and pepper and spread across the top of the meat in an even layer. Sprinkle Cheddar and paprika over potatoes and place under broiler to brown the potatoes and melt the cheese, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately from the hot skillet.


Spinach salad
Crescent rolls