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    You are in: Home / Recipes / Horseradish-Mashed-Potato Shepherd's Pie Recipe
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    Horseradish-Mashed-Potato Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    32 mins

    10 mins

    Emopoet77's Note:

    a Rachel Ray recipe

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    Ingredients:

    Serves: 4

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Place 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 the horseradish and season with salt and pepper.
    2. 2
      In a large, deep skillet, heat the extra-virgin olive oil, 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.
    3. 3
      Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
    4. 4
      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, 5-10 minutes. Sprinkle the chives on top.

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    Nutritional Facts for Horseradish-Mashed-Potato Shepherd's Pie

    Serving Size: 1 (593 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 694.1
     
    Calories from Fat 290
    41%
    Total Fat 32.2 g
    49%
    Saturated Fat 11.4 g
    57%
    Cholesterol 198.1 mg
    66%
    Sodium 590.9 mg
    24%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.1 g
    16%
    Protein 53.2 g
    106%

    The following items or measurements are not included:

    parsnips

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