Meatless Shepherd’s Pie with Horseradish-Cheddar Potatoes

Name: Meatless Shepherd’s Pie with Horseradish-Cheddar Potatoes
Yield: serves 4 to 6
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

December 9, 2011

Recipe information

Yield
serves 4 to 6

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Rachael Ray's Look + Cook

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes