5 pounds Russet potatoes, peeled and cut into chunks
1/2 to 3/4 cup milk (use more or less depending how thick you like your mashed potatoes)
1 egg, beaten
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground sirloin
1 can mixed veggies (or you can use a bag of frozen)
1 large onion, chopped
3 tablespoons flour
2 cups beef stock
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chives, chopped
1 large onion, chopped
Yields: 6 servings
Preparation: Place the potatoes in a medium-size pot, cover them with cold water and bring to a boil. Salt the water and cook potatoes until fork tender, about 12-15 minutes. Drain the potatoes and allow them to cool slightly. Mash them with the milk then stir in the egg. Season with salt and fblack pepper and set aside.
While the potatoes are cooking, make the filling: Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the meat and brown it well, about 5 minutes. Add the vegetables to meat, season with salt and pepper and cook until the vegetables are softened, 8-10 minutes. Sprinkle the flour around the pan, stir and cook for about 1 minute. Add the stock and bring up to a simmer to thicken the gravy, 3-4 minutes. Season the gravy with Worcestershire sauce, salt and pepper.
Turn broiler on and place rack in the middle of the oven.
Transfer the filling to a medium-size casserole or baking dish and top it with heaping spoonfuls of the horseradish mashed potatoes so they completely cover it. Brown the potatoes under the broiler, about 2 minutes, garnish with chives and serve.
