Meatless Shepherds Pie With Horseradish Cheddar Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
• Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
• Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
• Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.

Steps:

• Preheat the broiler and place a rack in the middle of the oven. Arrange individual casseroles or a large casserole on a rimmed baking sheet set near the stove.
• Place the potatoes and parsnips in a medium pot and cover with water. Bring to a boil, salt the water, and cook until tender, 15 minutes or so. Drain and return to the hot pot. Add the horseradish, cream, salt and pepper, and chives and mash to the desired consistency. Stir in 1 cup of the cheese and the egg.
• Meanwhile, heat a Dutch oven or large skillet over high heat with the EVOO. Add the mushrooms and rosemary and cook for 10 minutes. Then add the carrot and onions. Season liberally with salt and pepper and cook for 5 minutes more. Add the garlic and stir, then add the kale, season with nutmeg, and wilt the kale into the pan, about 2 minutes. Add the Worcestershire and stock and bring to a boil. In a small skillet, melt the butter and whisk in the flour for 1 minute, then stir into the mushroom and kale mixture to thicken. Transfer the filling to the individual casseroles or large casserole. Top the filling with the mashed potatoes, sprinkle with the remaining 1/2 cup of cheese, and brown under the broiler for 2 to 3 minutes.

Steps:

• Heat oven to 350ºF.
• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, cook and stir bacon in large skillet on medium heat 3 to 4 min. or just until bacon is lightly browned but not crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add steak pieces to reserved drippings in skillet; cook on medium-high heat until evenly browned, stirring frequently. Stir in onions; cook 1 min., stirring occasionally. Add mixed vegetables, gravy, beef broth and bacon; mix well. Bring to boil, stirring occasionally. Simmer on medium-low heat 2 min., stirring constantly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Place potatoes in large bowl. Add milk, sour cream and horseradish; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in remaining ingredients; spoon over meat mixture.
• Bake 30 to 40 min. or until heated through.

Steps:

• Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
• Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
• Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.