Recipe

Horseradish-mashed-potato Shepherds Pie Recipe

	Mapcenter / All my dishes 4 months, 2 weeks ago 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. Prep:45m Cook:10m Servings:8	Mapcenter
	shepherds pie with a twist

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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

Place the 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.

Preheat the oven to 450°.

Drain, then mash with the milk until smooth.

Stir in the egg and horseradish and season with salt and pepper.

In a large, deep skillet, heat the EVOO, 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.

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 the Worcestershire sauce and plenty of salt and pepper.

Discard the bay leaf.

Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes.

Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.

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