Luck of the Irish

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St. Paddy’s Day is quickly approaching and I decided I want to cook a traditional St. Patrick’s Day feast…… That was until I started looking at Irish recipes….. I’m not a big soda bread, lamb stew, or meat and potatoes fan so I have been searching for “unique” Shepherd’s Pie recipes that I would actually enjoy.  Leave it to Rachael Ray to have a dish that I might like.  The flavors seem hearty and the sirloin is definitely more figure friendly than regular chuck.  I will hopefully make it Thursday and let you know how it goes!

 

Horseradish Mashed Potato-Topped Shepherd’s Pie

  • 5 large Russet potatoes, peeled and cut into chunks
  • 1/2 to 3/4 cup milk (use more or less depending how thick you like your mashed potatoes)
  • 1 egg, beaten
  • 1/4 cup prepared horseradish
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 pounds lean ground sirloin
  • 3 parsnips, peeled and chopped or sliced 1/4-inch thick
  • 2 carrots, peeled and chopped or sliced 1/4-inch thick
  • 1 large onion, chopped
  • 1 fresh bay leaf
  • 3 tablespoons flour
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons chives, chopped
  • 1 large onion, chopped

 

Preparation:

 

Place the potatoes in a medium-size pot, cover them with cold water and bring to a boil. Salt the water and cook potatoes until fork tender, about 12-15 minutes. Drain the potatoes and allow them to cool slightly. Mash them with the milk then stir in the egg and horseradish. Season with salt and freshly ground black pepper and set aside.

 

While the potatoes are cooking, make the filling: Heat the EVOO in a large, deep skillet over medium-high heat until it simmers. Add the meat and brown it well, about 5 minutes. Add the vegetables and bay leaf to meat, season with salt and pepper and cook until the vegetables are softened, 8-10 minutes. Sprinkle the flour around the pan, stir and cook for about 1 minute. Add the stock and bring up to a simmer to thicken the gravy, 3-4 minutes. Discard the bay leaf and season the gravy with Worcestershire sauce, salt and pepper.

 

Turn broiler on and place rack in the middle of the oven.

 

Transfer the filling to a medium-size casserole or baking dish and top it with heaping spoonfuls of the horseradish mashed potatoes so they completely cover it. Brown the potatoes under the broiler, about 2 minutes, garnish with chives and serve.

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