HORSERADISH MASHED POTATO SHEPHERD'S PIE BY RACHAEL RAY
A recipe that I received in an edition of Rachel Ray's magazine. A wonderful way to make Shepherd's pie that gets everything put together quickly.
Provided by Petite Mommy
Categories Meat
Time 30m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 704.6, Fat 32.3, SaturatedFat 11.4, Cholesterol 198.2, Sodium 500.4, Carbohydrate 48.4, Fiber 5, Sugar 5.6, Protein 53.2
SHEPHERD'S PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h55m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F.
- Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
- Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
- Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
- Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
- Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
- Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.
MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
HORSERADISH POTATO SHEPHERD'S PIE
Get out the prepared horseradish and sour cream to make this mashed potato-topped shepherd's pie. We predict it will be a new family favorite.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, cook and stir bacon in large skillet on medium heat 3 to 4 min. or just until bacon is lightly browned but not crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add steak pieces to reserved drippings in skillet; cook on medium-high heat until evenly browned, stirring frequently. Stir in onions; cook 1 min., stirring occasionally. Add mixed vegetables, gravy, beef broth and bacon; mix well. Bring to boil, stirring occasionally. Simmer on medium-low heat 2 min., stirring constantly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Place potatoes in large bowl. Add milk, sour cream and horseradish; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in remaining ingredients; spoon over meat mixture.
- Bake 30 to 40 min. or until heated through.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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- Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
- In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
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- Preheat the oven to 450 degrees . Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.
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