How to make it

  • 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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