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.
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|Serving Size: 1 Serving (1494g)|
|Recipe Makes: 4|
|Calories from Fat: 399 (40%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 205.8mg||63 %|
|Sodium 2636.6mg||91 %|
|Potassium 3047.6mg||80 %|
|Total Carbohydrate 91.2g||27 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 75.1g|
|Protein 60.7g||87 %|
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Calories per serving: 1006
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