Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
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 min. Drain, then mash with the until smooth. Stir in the egg and horseradish and season with the salt and pepper.
In a large deep skillet, heat the EVOO, 2 turns of the pan, over med. heat. Add the parsnips, carrots, onion, and bay leaf, season with salt and pepper and cook, stirring, until crisp and tender, 8 to 10 min.
Crumble the beef into the pan and cook, stirring often, for 5 min. Sprinkle the flour on top and cook, stirring for 1 min. Stir in the beef broth and cook until thickened, 1 to 2 min. Season with the Wrocestershire sauce and plenty of salt and pepper. Discard the bay leaf.
Preheat the oven to 450? Grease a shallow, medium casserole dish; add the meat mixture adn top woth the horseradish potatoes. Bake until golden, 5 - 10 minutes. Sprinkle the chives on top.
