Crispy Bacon
Place the slices of bacon in a cold pan, without add oil, and cook them over medium heat so that the grease to melt slowly. When they start to golden brown, flip them and continue cooking until remain crispy. Remove the bacon and let it rest on absorbent paper to preserve its texture crispy.
Parmentier of butter
Boil the potatoes until tender. Mash them and mix them with butter and a little cream or milk Heat until you get a smooth, creamy sauce. Reservation.
Confit tomatoes
Peel and chop two tomatoes, removing the skin and the pumpkin seeds. Cook them with garlic, olive oil, a teaspoon of sugar and a pinch of salt until a thick, spreadable texture. You can also use Confit tomatoes, ready-made preserved.
Plating
Heat the sirloin slices in a pan with a little oil or in the microwave at low temperature.
Add the Shepherd's pie about the confit tomato, place the slices of rejo and finish nailing it bacon crispy.
