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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!
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.