Horseradish Mashed Potato Shepherd's Pie by Rachael Ray

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Total Time
30mins
Prep
20 mins
Cook
10 mins

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.

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Ingredients

Nutrition

Directions

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

5 5

This is the only way that I will be making Shepherd's Pie from now on! To make it easier I bought OreIda's Ready to Mash frozen potatoes. The only change I may make in the future is to add some peas for extra nourishment. This was outstanding as is though!

3 5

recipe is poorly written - forgot the "Stir in beef broth..." on the ingredients list. Also things like 2 carrots or 3 parsnips are too vague.

5 5

my family loves this even MORE than the "normal" version of shepherds pie!!! I also have the RR magazine with this recipe in it, and have made it MANY times... THANKS for posting it!!!