Horseradish Mashed Potato Shepherds Pie By Rachael Ray Recipes

HORSERADISH MASHED POTATO SHEPHERD'S PIE BY RACHAEL RAY

Steps:

• 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.
• Drain, mash with milk until smooth.
• Stir in egg and horseradish and season with salt and pepper.
• In large skillet, heat oil over medium heat. Add veggies and bay leaf.
• Season with salt and pepper. Cook 8-10 minutes.
• Crumble beef into pan and cook for about 5 minutes. Sprinkle flour on top and cook 1 minute, stirring.
• Stir in beef broth and cook for 1-2 minutes until thickened.
• Season with worcestershire sauce and plenty of salt and pepper.
• Discard bay leaf.
• Preheat oven to 450. Grease medium casserole dish and add meat mixture and top with potatoes.
• Bake until golden, about 5-10 minutes.
• Sprinkle chives on top.

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES

Steps:

• Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
• Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
• Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.