Ingredients for Horseradish Mashed Potato Shepherd's Pie By Rachael Ray
- 2 lbs russet potatoes
- 1 tsp salt + to taste
- 1/2 cup milk
- 1 large egg
- 2 tbsp prepared horseradish
- to taste pepper
- 1 tbsp extra virgin olive oil
- Parsnips
- 2 chopped carrots
- 1 chopped onion
- 1 bay leaf
- 1 1/2 lbs ground sirloin
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 2 tbsp fresh chives, chopped
- 2 chopped celery stalks
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How to Make Horseradish Mashed Potato Shepherd's Pie By Rachael Ray
- Peel and cube 2 lbs russet potatoes. Place in a large pot, cover with cold water, and bring to a boil.
- Add 1 teaspoon salt to the boiling water. Reduce heat to low and simmer until fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add 1/2 cup milk and mash until completely smooth.
- Stir in 1 large egg, 2 tablespoons prepared horseradish, and season generously with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Add 1 bay leaf. Season with salt and pepper.
- Cook for 8-10 minutes, until vegetables are softened.
- Add 1.5 lbs ground beef and cook, breaking it up with a spoon, for about 5 minutes, until browned.
- Sprinkle 2 tablespoons all-purpose flour over the beef and cook for 1 minute, stirring constantly.
- Stir in 1 cup beef broth and cook for 1-2 minutes, or until the sauce has thickened.
- Stir in 1 tablespoon Worcestershire sauce and season generously with salt and pepper. Remove the bay leaf.
- Preheat oven to 450°F (232°C).
- Grease a medium-sized casserole dish. Add the beef mixture to the dish.
- Spread the mashed potatoes evenly over the beef mixture.
- Bake for 5-10 minutes, or until the potatoes are golden brown and heated through.
- Garnish with 2 tablespoons chopped fresh chives before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
22g
Fat
56g
Carbs
16g
