Horseradish-Mashed-Potato Shepherd's Pie |
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Prep Time: 32 Minutes Cook Time: 10 Minutes |
Ready In: 42 Minutes Servings: 4 |
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a Rachel Ray recipe Ingredients:
5 baking potatoes, peeled and cut into 1-inch cubes |
salt |
1/2 cup milk |
1 large egg, beaten |
2 tablespoons horseradish, prepared |
pepper |
2 tablespoons extra virgin olive oil |
3 parsnips, peeled and chopped |
1 large onion, chopped |
1 bay leaf |
2 lbs ground sirloin |
3 tablespoons flour |
1 1/2 cups beef broth |
1 tablespoon worcestershire sauce |
2 -3 tablespoons chives, chopped fresh |
Directions:
1. Place potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and the horseradish and season with salt and pepper.
2. In a large, deep skillet, heat the extra-virgin olive oil, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf. Season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
3. Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
4. Preheat the oven to 450 degrees. Grease a shallow medium casserole dish, add the meat mixture and top with the horseradish potatoes. Bake until golden, 5-10 minutes. Sprinkle the chives on top.
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