Beef Stew Shepherd Pie with Horseradish Mashed Potato

Beef Stew Shepherd Pie with Horseradish Mashed Potato
 
Recipe type: Main
Serves: 10

Ingredients
  • Beef Stew:
  • 3 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 heaping tablespoons potato starch, optional
  • 3 cups beef stock
  • 1 ¼ cup red wine, use Cabernet, Bordeaux, or hearty dry wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Passover Worcestershire sauce, or Passover soy sauce (or omit)
  • 1½ teaspoons sugar
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Minced fresh parsley, optional, for serving
  • Horseradish Mashed Potatoes:
  • 4 pounds russet or Yukon gold potatoes, peeled and cut into chunks
  • 10 tablespoons margarine, at room temperature
  • ½ cup non-dairy creamer
  • ½ cup almond milk
  • 1 tablespoon horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup finely chopped fresh parsley

Instructions
  1. Horseradish Mashed Potatoes:
  2. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  3. Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Gently mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
  4. Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
  5. For the beef stew:
  6. Heat the oil in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
  7. Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the potato starch, if using, and stir to coat the onions and garlic. Pour in the beef stock, wine and a splash of water, then add the tomato paste, Passover Worcestershire, sugar, paprika, salt and pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1½ to 2 hours. Top with the parsley if using.
  8. Turn off the heat and add the margarine, creamer, almond milk, horseradish, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in. Add more salt if needed.
  9. To assemble and serve:
  10. Preheat the oven to 375 degrees F.
  11. Put the Beef Stew in an oven-safe baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and spread to cover meat. Bake for 40 minutes, until the top is golden brown. Serve warm.