SHEPHERD’S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES

RACHEL RAY

http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/index.html

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2-inch pieces
• 2 tablespoons olive oil or canola oil
• 6 slices thick-cut smoky bacon, diced
• Salt and coarse black pepper
• 1 onion, chopped
• 2 carrots, chopped
• 2 small ribs celery, chopped
• 4 cloves garlic, chopped
• 1 large bay leaf
• A bundle of sage and parsley (a few sprigs each)
• 2 rounded tablespoons flour
• About 3 tablespoons Worcestershire sauce
• 1 cup dry red wine ( not sweet)
• 2 1/2 cups beef stock or veal stock

For the topping:

• 2-2 1/2 pounds Russet potatoes (5 large potatoes), peeled and cubed
• 1 cup warm milk
• 1 cup sour cream
• 2 rounded tablespoons prepared horseradish
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar
• A few grates of fresh nutmeg
• 1 cup chives, finely chopped
• 2 large egg yolks
• A sprinkle of paprika