Horseradish Mashed Potato Shepherd's Pie by Rachael Ray |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe that I received in an edition of Rachel Ray's magazine. A wonderful way to make Shepherd's pie that gets everything put together quickly. Ingredients:
5 baking potatoes, peeled and cut into 1-inch chunks |
salt |
1/2 cup milk |
1 large egg, lightly beaten |
2 tablespoons prepared horseradish |
pepper |
2 tablespoons extra virgin olive oil |
3 parsnips, peeled and chopped |
2 carrots, peeled and chopped |
1 large onion, chopped |
1 bay leaf |
2 lbs ground sirloin |
3 tablespoons flour |
1 tablespoon worcestershire sauce |
2 -3 tablespoons chopped fresh chives |
Directions:
1. Place the potatoes in large pot of cold water and bring to boil. Salt water, lower heat, and simmer until fork tender, about 15 minutes.
2. Drain, mash with milk until smooth.
3. Stir in egg and horseradish and season with salt and pepper.
4. In large skillet, heat oil over medium heat. Add veggies and bay leaf.
5. Season with salt and pepper. Cook 8-10 minutes.
6. Crumble beef into pan and cook for about 5 minutes. Sprinkle flour on top and cook 1 minute, stirring.
7. Stir in beef broth and cook for 1-2 minutes until thickened.
8. Season with worcestershire sauce and plenty of salt and pepper.
9. Discard bay leaf.
10. Preheat oven to 450. Grease medium casserole dish and add meat mixture and top with potatoes.
11. Bake until golden, about 5-10 minutes.
12. Sprinkle chives on top.
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