Horseradish-mashed-potato Shepherd's Pie

Total Time: 42 mins Preparation Time: 32 mins Cook Time: 10 mins

Ingredients

• 5 baking potatoes, peeled and cut into 1-inch cubes
• salt
• 1/2 cup milk
• 1 large egg, beaten
• 2 tablespoons horseradish, prepared
• pepper
• 2 tablespoons extra virgin olive oil
• 3 parsnips, peeled and chopped
• 1 large onion, chopped
• 1 bay leaf
• 2 lbs ground sirloin
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 tablespoon worcestershire sauce
• 2 -3 tablespoons chives, chopped fresh

Recipe

• 1 place 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 the horseradish and season with salt and pepper.
• 2 in a large, deep skillet, heat the extra-virgin olive oil, 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 degrees. grease a shallow medium casserole dish, add the meat mixture and top with the horseradish potatoes. bake until golden, 5-10 minutes. sprinkle the chives on top.