Shepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes
"Serves 4-6..."
INGREDIENTS
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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
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2 tablespoons olive or canola oil
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6 slices smoky thick-cut bacon, diced
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Salt and coarse black pepper
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1 onion, chopped
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2 carrots, chopped
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2 small ribs celery, chopped
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4 cloves garlic, chopped
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1 large bay leaf
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Bundle of sage and parsley, a few sprigs each
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2 rounded tablespoons flour
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About 3 tablespoons Worcestershire sauce
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Cup dry red wine
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2 1/2 cups beef or veal stock
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For the topping:
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2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
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1 cup warm milk
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Cup sour cream
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2 rounded tablespoons prepared horseradish
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1 cup smoked blue cheese or blue cheese crumbles
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1 cup grated Parm or sharp cheddar
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A few grates of fresh nutmeg
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1 cup finely chopped chives
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2 large egg yolks
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Sprinkle of paprika
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