HORSERADISH MASHED POTATO SHEPHERD'S PIE

By Silvermama

HORSERADISH-MASHED POTATO SHEPHERD’S PIE

Ingredients

• 5 baking potatoes, peeled and cut into 1-inch chunks
• Salt
• 1/4 cup milk
• 1 large egg, lightly beaten
• 2 tbs prepared horseradish
• Pepper
• 2 trbs extra-virgin olive oil
• 3 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 1 large onion, chopped
• 1 bay leaf
• 2 lbs ground beef sirloin
• 3 tbs flour
• 1 1/2 cups beef broth
• 1 tbs Worcestershire sauce
• 2-3 tbs chopped fresh chives

Preparation

Step 1

Place potatoes in large pot of cold water and bring to a boil. Salt the water, lower heat and simmer until fork-tender, about 15 min. Drain, then mash w/milk until smooth. Stir in egg and horseradish and season w/salt and pepper.

In large deep skillet, heat olive oil over med heat. Add parsnips, carrots, onion and bay leaf. Season w/salt and pepper and cook, stirring until crisp-tender, 8-10 min.
Crumble the beef into the pan and cook, stirring often, for 5 min. Sprinkle flour on top and cook, stirring for 1 min. Stir in beef broth and cook until thickened, 1-2 min. Season w/Worcestershire sauce and plenty of salt/pepper. Discard bay leaf.

Preheat oven to 4560. Grease shallow, med casserole dish; add meat mixture and top w/horseradish pot. Bake until golden, 5-10 min. Sprinkle chives on top.