Horseradish-mashed-potato Shepherds Pie |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a Rachel Ray recipe. It is a little work intensive but well worth it. I use Simply Potatoes pre-made mashed potatoes rather than making them from scratch. Makes life much easier. I used rutabaga in place of the parsnips. Ingredients:
5 baking potatoes, peeled & cut into 1 chunks |
salt |
1/2 c milk |
1 large egg, lightly beaten |
2 tbsp prepared horseradish |
pepper |
2 tbsp extra virgin olive oil (evoo) |
3 parsnips, peeled & chopped |
2 carrots, peeled & chopped |
1 large onion, chopped |
1 bay leaf |
2 lbs ground sirloin |
3 tbsp flour |
1 1/2 c beef broth |
1 tbsp worcestershire sauce |
2-3 tbsp chopped fresh chives |
Directions:
1. Place the potatoes in a large pot of cold water and bring to a boil.
2. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.
3. Preheat the oven to 450°.
4. Drain, then mash with the milk until smooth.
5. Stir in the egg and horseradish and season with salt and pepper.
6. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat.
7. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
8. Crumble the beef into the pan and cook, stirring often, for 5 minutes.
9. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes.
10. Season with the Worcestershire sauce and plenty of salt and pepper.
11. Discard the bay leaf.
12. Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes.
13. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.
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