Sunday, May 5, 2013

Horseradish Mashed Potato Shepherd’s Pie

The secret to this dish is horseradish sauce. It adds an amazing, spicy flavor the the mashed potato layer that pulls the entire dish together.

I've officially discovered horseradish sauce with this new recipe. Its spicy flavor is amazing. I don't know why it's taken me this long to discover it. I need more horseradish recipes in my recipe book; what are your favorite horseradish recipes?

Horseradish Mashed Potato Shepherd’s Pie
Adapted from Rachael Ray

·5 potatoes, peeled and cut into 1” chunks
·Salt and pepper
·½ cup skim milk
·2 TBS horseradish sauce
·2 TBS EVOO (extra virgin olive oil)
·5 carrots, peeled and chopped
·1 onion, chopped
·1 bay leaf
·1 lb lean ground beef
·1 TBS cornstarch
·2 TBS butter
·2 TBS chives

Place potatoes into a large pot of water, bring to a boil. Lower the heat and cook until fork-tender, about 15 minutes. Drain, then mash with milk until smooth. Stir in horseradish and season with salt and pepper.

In a large skillet, heat the EVOO. Add the carrots, onion, and bay leaf. Season with salt and pepper and cook, stirring, until crisp-tender, 8-10 minutes.

Crumble the beef into the pan and cook, stirring often. Sprinkle in cornstarch and add butter. Cook until thickened, 1-2 minutes. Season with salt and pepper: discard the bay leaf.

Preheat the oven to 450˚. 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.