Hipsnip

Shepherd’s Pie Remix

AKA Pan-seared tartare de boeuf with colored corn salad and cheesy potato cake

Ingredients:

• 1lb. tartar steak
• 2 cobs of colored corn
• four yukon gold potatoes
• 2 tbsp Worcestershire sauce
• 2 tsp coarse salt
• 3 tbsp lemon juice
• 4 tbsp capers
• 1 onion
• 1 tomato
• 8 tsp olive oil
• 1.5 tsp raspberry vinegar
• 2 cloves of garlic
• 2 tbsp dijon mustard
• 1/4c  fresh grated parmesan
• 1/4c finely chopped fresh basil leaves
• 1/4c milk
• 1/4c cream
• 1/8c butter
• Couple of chives & some parsley

Preparation:

Put colored corn on the grill. It should be slightly blackened so keep turning it and take it off when it is cooked. You will now need to shave the corn off the cobs. Set it aside and let it cool. Chop the tomato and half the onion and add them to the corn. Then, toss the mix with the half the oil and the vinegar and sprinkle liberally with pepper and salt. Set it aside to marinate.

When the potatoes are done, mash them (with the skins on) and add in the milk, cream, butter, parmesan, basil and one of the cloves of garlic. Form into 3 small patties about 4” across.

Chop up the steak coarsly (the pieces should be the size of peas). Mix it with the rest of the oil, the Worcestershire, lemon juice, capers, 1/4 of the onion, mustard and the other clove of garlic. Form into small 4” patties.

Now briefly sear all of the patties on a high heat. The potatoes should become brown and crispy and the outside of the steak patties should be browned.

Take the patties off the heat and plate by placing the steak patty on the plate first, followed by some of the corn salad (drained of dressing), and topped with a potato cake. Serve with a blob of mayonnaise and/or mustard. Stick a couple of short chives in the top of the “pie” and dust with parsley.

Alternately, layer steak, corn and potatoes in a stainless steel cylinder 3.5” across; sprinkle the potatoes on top with cheese and bake for 3 minutes at 450°.