Horseradish-Mashed-Potato Shepherd's Pie

• 5 baking potatoes, peeled and cut into 1-inch cubes
• salt
• 12 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 12 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 -3 tablespoons chives, chopped fresh

1. Place potatoes in a large pot of cold water and bring to a boil.
2. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.
3. Drain, then mash with the milk until smooth.
4. Stir in the egg and the horseradish and season with salt and pepper.
5. In a large, deep skillet, heat the extra-virgin olive oil, 2 turns of the pan, over medium heat.
6. Add the parsnips, carrots, onion and bay leaf.
7. Season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
8. Crumble the beef into the pan and cook, stirring often, for 5 minutes.
9. Sprinkle the flour on top and cook, stirring, for 1 minute.
10. Stir in the beef broth and cook until thickened, 1 to 2 minutes.
11. Season with Worcestershire sauce and plenty of salt and pepper.
12. Discard the bay leaf.
13. Preheat the oven to 450 degrees.
14. Grease a shallow medium casserole dish, add the meat mixture and top with the horseradish potatoes.
15. Bake until golden, 5-10 minutes.
16. Sprinkle the chives on top.

baking potatoes, salt, milk, egg, horseradish, pepper, extra virgin olive oil, parsnips, onion, bay leaf, ground sirloin, flour, beef broth, worcestershire sauce, chives

Taken from www.food.com/recipe/horseradish-mashed-potato-shepherds-pie-350840 (may not work)