This is great for coming in out of the cold.
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 | ||
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Calories: 1006 | ||
Calories from Fat: 399 (40%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1006
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