Horseradish Mashed Potato Shepherd's Pie By Rachael Ray

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

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
• 1 cup beef broth
• 2 -3 tablespoons chopped fresh chives

Recipe

• 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.