Shepherd's Pie Knife and Fork Burger

Tonight was my night, but I was actually thinking of this burger when I went to sleep last night. So, I had to make it tonight for dinner. This is a Rachael Ray recipe.

Start out by chopping your veggies 1 carrot, 1 stalk of celery, 4 baby bell mushrooms, 1/2 of a small onion, 3 cloves of garlic, and 6 large potatoes cubed.

Heat a skillet with 2 tbls olive oil, then cook all veggies, except the potatoes, until they are tender. Set them aside to cool.

Meanwhile, boil the potatoes.

Combine, 1 1/2 ponds hamburger with the cooled veggies, 3 tbls worcestershire sauce, salt, and pepper. Then, heat a grill pan (I placed them in a 425 degree oven for 15 minutes), cook the burger patties for 10 minutes, turning them once, for medium.

Drain the potatoes, mash them with 2 tbls. butter, 1/4 cup milk (we used lactose free), 2 tbls sour cream, salt, pepper, 2 tbls. horseradish, 1 egg yolk(I didn't add this, this time), and chives (I forgot them at the store and didn't want to go back.

Next, melt 2 tbls. butter in a deep skillet, add 2 tbls flour, cook for a minute, next whisk in one can of beef stock, 1 tbls. dijon mustard, 1 tbls. worcestershire sauce, salt, and pepper.

Lastly, toast some type of bread, I did hamburger buns, because they were on sale for 58 cents, then place a burger patty on top, then, place a mound of mashed potatoes on top of the patty, then place it under the broiler until the potatoes brown (I didn't do this tonight), then top with the mustard sauce.