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Rach prepares her shepherd's pie with a flavorful base of ground beef, parsnips, carrots and onion topped with horseradish-spiked mashed potatoes. It's a real crowd-pleaser and a great make-ahead dish, especially this time of year!

The recipe was originally published in her magazine, Rachael Ray In Season

Click here for Rach's Texas-style take on shepherd's pie. She serves it with John's Pickled Me Up Cocktail, a michelada made with pickle juice that is definitely pickle-icious!


  • 5 baking potatoes, peeled and cut into 1-inch chunks
  • Salt
  • ½ cup milk
  • 1 large egg, lightly beaten
  • 2 tablespoons prepared horseradish
  • Pepper
  • 2 tablespoons EVOO
  • 3 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 pounds ground beef sirloin
  • 3 tablespoons flour
  • 1 ½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons chopped fresh chives


Serves: 4 to 6


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.

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 the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.

Preheat the oven to 450°F. Grease a medium shallow casserole dish, add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.