Shepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes Recipe - (4.6/5)

Ingredients

• For the topping:
• 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 or canola oil
• 6 slices smoky thick-cut 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
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour
• 3 About 3 tablespoons Worcestershire sauce
• Cup dry red wine
• 2 1/2 cups beef or veal stock
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
• 1 cup warm milk
• 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 finely chopped chives
• 2 large egg yolks
• Sprinkle of paprika