Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes

Name: Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: English, British, Scottish, European
Ingredients: 6 servings Freshly ground black pepper; 3 Tbsps butter; 1 large carrot, peeled and chopped; 3 Tbsps chopped chives; 1 egg, lightly beaten; 2 Tbsps all-purpose flour; 2 sprigs fresh rosemary, leaves finely chopped; 4 cloves garlic, chopped; 3 Tbsps prepared horseradish; 4 mediums large starchy Idaho potatoes, peeled and cut into chunks; 1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced; 177 milliliters milk; 9 servings A few grates nutmeg; 59 milliliters extra-virgin olive oil; 1 medium large onion, chopped; 2 parsnips, peeled and cut into thick slices; 6 mediums portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces; 6 servings Salt; 355 milliliters super-sharp white Cheddar; 710 milliliters mushroom stock* or vegetable stock; 59 milliliters Worcestershire sauce

Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes takes roughly 40 minutes from beginning to end. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 506 calories, 15g of protein, and 28g of fat each. It works well as an European main course. A mixture of pepper, onion, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. Shepherd’s Pie With Cheddar-spiked Mashed Potatoes, Slow-Cooker Cheddar and Horseradish Mashed Potatoes, and Cheddar Topped Shepherd’s Pie are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.

Equipment you will use

Casserole Dish

Baking Sheet

Oven

Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so.

Ingredients you will need

Parsnip

Potato

Water

Salt

Equipment you will use

Pot

Drain and return the potatoes and parsnips to the hot pot.

Ingredients you will need

Parsnip

Potato

Equipment you will use

Pot

Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.

Ingredients you will need

Salt And Pepper

Horseradish

Cheese

Chives

Milk

Egg

Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan).

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken.

Ingredients you will need

Worcestershire Sauce

Rosemary

Salt And Pepper

Mushrooms

Butter

Carrot

Garlic

Nutmeg

All Purpose Flour

Onion

Sauce

Stock

Kale

Equipment you will use

Frying Pan

Whisk

Transfer the vegetable mixture to the individual dishes or large casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes.

Ingredients you will need

Vegetable