3 tablespoons unsalted butter
1 onion, finely chopped
2 small ribs celery, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/4 cup dry sherry or white wine
3 slices 1-inch-thick, good-quality white bread, crusts trimmed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat-leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
Olive oil cooking spray
2 1/2 to 3 pounds russet potatoes, peeled and chunked*
Salt
1 cup sour cream
1/4 to 1/2 cup half-and-half or heavy cream
3 to 4 tablespoons horseradish, to your taste
Coarse black pepper
1/4 to 1/3 cup chopped chives
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Worcestershire sauce
Coarse black pepper
3 cups beef stock
1 egg yolk, lightly beaten
You can make the potatoes the night you serve, or peel up the potatoes ahead of time and store them in the fridge, covered in water.
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