Meatless Shepherds Pie With Horseradish Cheddar Potatoes Recipes

HEARTY MEATLESS SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

MEATLESS SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE

Steps:

• Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
• Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
• Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES

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.