Horseradish-Mashed-Potato Shepherd’s Pie
From Rachael Ray
5 baking potatoes, peeled and cut into 1-inch chunks
1/2 c milk
1 large egg, lightly beaten
2 tbsp prepared horseradish
2 tbsp EVOO
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 lbs ground beef sirloin
3 tbsp flour
1 1/2 c beef broth
1 tbsp Worcestershire sauce
2 – 3 tbsp chopped fresh chives
1. 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. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
2. 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.
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. 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.