Meatless Shepherds Pie with Horseradish-Cheddar Potatoes Recipe

Name: Meatless Shepherds Pie with Horseradish-Cheddar Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium to large starchy Idaho potatoes, peeled and cut into chunks; 2 parsnips, peeled and cut into thick slices; Salt; 3 tablespoons prepared horseradish; 1/2 cup cream; Black pepper; 3 to 4 tablespoons chopped fresh chives; 1 1/2 cups super-sharp white cheddar cheese; 1 egg, lightly beaten; 1/4 cup EVOO (extra-virgin olive oil); 6 medium portabella mushroom caps, wiped clean, gills scraped, chopped into bite-size pieces; 2 sprigs of fresh rosemary, leaves removed and finely chopped; 1 large carrot, peeled and chopped; 1 medium-large onion, chopped; 4 garlic cloves, chopped; 1 small bundle of Dinosaur or Tuscan or black kale, stemmed and thinly sliced; Freshly grated nutmeg; 1/4 cup Worcestershire sauce; 2 1/2 cups mushroom stock, available on the soup aisle of the market, or vegetable stock; 3 tablespoons butter; 2 tablespoons all-purpose flour

Servings: persons

4 medium to large starchy Idaho potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into thick slices
Salt
3 tablespoons prepared horseradish
1/2 cup cream
Black pepper
3 to 4 tablespoons chopped fresh chives
1 1/2 cups super-sharp white cheddar cheese
1 egg, lightly beaten
1/4 cup EVOO (extra-virgin olive oil)
6 medium portabella mushroom caps, wiped clean, gills scraped, chopped into bite-size pieces
2 sprigs of fresh rosemary, leaves removed and finely chopped
1 large carrot, peeled and chopped
1 medium-large onion, chopped
4 garlic cloves, chopped
1 small bundle of Dinosaur or Tuscan or black kale, stemmed and thinly sliced
Freshly grated nutmeg
1/4 cup Worcestershire sauce
2 1/2 cups mushroom stock, available on the soup aisle of the market, or vegetable stock
3 tablespoons butter
2 tablespoons all-purpose flour

1
Preheat the broiler and place a rack in the middle of the oven.
2
Arrange individual casseroles or a large casserole on a rimmed baking sheet set near the stove.
3
Place the potatoes and parsnips in a medium pot and cover with water.
4
Bring to a boil, salt the water, and cook until tender, 15 minutes or so.
5
Drain and return to the hot pot.
6
Add the horseradish, cream, salt and pepper, and chives and mash to the desired consistency.
7
Stir in 1 cup of the cheese and the egg.
8
Meanwhile, heat a Dutch oven or large skillet over high heat with the EVOO.
9
Add the mushrooms and rosemary and cook for 10 minutes.
10
Then add the carrot and onions.
11
Season liberally with salt and pepper and cook for 5 minutes more.
12
Add the garlic and stir, then add the kale, season with nutmeg, and wilt the kale into the pan, about 2 minutes.
13
Add the Worcestershire and stock and bring to a boil.
14
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.
15
Transfer the filling to the individual casseroles or large casserole.
16
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.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 medium to large starchy Idaho potatoes, peeled and cut into chunks, 2 parsnips, peeled and cut into thick slices, Salt, 3 tablespoons prepared horseradish, and more.

Yes, Meatless Shepherds Pie with Horseradish-Cheddar Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meatless Shepherds Pie with Horseradish-Cheddar Potatoes

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