Best Horseradish Mashed Potato Shepherds Pie By Rachael Ray Recipes

30 MINUTE SHEPHERD'S PIE

30 Minute Shepherd's Pie image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES

Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 medium-large starchy Idaho potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into thick slices
Salt
3 tablespoons prepared horseradish
3/4 cup milk
3 to 4 tablespoons chopped chives
Freshly ground black pepper
1 1/2 cups super-sharp white Cheddar
1 egg, lightly beaten
1/4 cup extra-virgin olive oil
6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
2 sprigs fresh rosemary, leaves finely chopped
1 large carrot, peeled and chopped
1 medium-large onion, chopped
4 cloves garlic, chopped
1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced
A few grates nutmeg
1/4 cup Worcestershire sauce
3 cups mushroom stock* or vegetable stock
3 tablespoons butter
2 tablespoons all-purpose flour

Steps:

Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.

SKILLET SHEPHERD'S PIE

Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

HORSERADISH MASHED POTATO SHEPHERD'S PIE BY RACHAEL RAY

Horseradish Mashed Potato Shepherd's Pie by Rachael Ray image

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.

Provided by Petite Mommy

Categories Meat

Time 30m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 16

Ingredients

5 baking potatoes, peeled and cut into 1-inch chunks
salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons prepared horseradish
pepper
2 tablespoons extra virgin olive oil
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 lbs ground sirloin
3 tablespoons flour
1 tablespoon Worcestershire sauce
1 cup beef broth
2 -3 tablespoons chopped fresh chives

Steps:

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