Saturday, October 16, 2010

Meatloaf with Meatless Shepherd's Pie

I saw this awesome Meatless Sheppard’s Pie recipe on the Food Network and thought…what would go together better with this than meatloaf?! This is a great fall meal that will make you feel happy and cozy!

meatloaf and shepards pie

Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes
4 medium-large starchy Idaho potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into thick slices
3 tablespoons prepared horseradish
3/4 cup milk
3 to 4 tablespoons chopped chives
Freshly ground black pepper
1 1/2 cups super-sharp white Cheddar
1 egg, lightly beaten
1/4 cup extra-virgin olive oil
6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
2 sprigs fresh rosemary, leaves finely chopped
1 large carrot, peeled and chopped
1 medium-large onion, chopped
4 cloves garlic, chopped
1 small bundle of kale, stemmed and thinly sliced
1/4 cup Worcestershire sauce
3 cups vegetable stock
3 tablespoons butter
2 tablespoons flour

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

Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the 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. 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. Remove from the oven and serve.

1 lb of beef (80/20)
2 garlic cloves, minced
1 zucchini, grated
¼ small onion, minced
2 Tbsp fresh parsley, minced
1 egg
¼ - ½ cup Italian seasoned bread crumbs

Preheat the oven to 350 degrees.

In a medium bowl, mix all the ingredients together well with your hands. Add more or less breadcrumbs depending on how wet or dry the beef mixture is. With wet hands, shape a ring with your hands, leaving a hole in the middle. Sprinkle breadcrumbs over the top.

Place the meatloaf in a casserole dish, cover with aluminum foil and bake for 25 minutes. Uncover and cook for an additional 10 minutes or until temperature of meat reads 160 degrees.

Slice and serve meatloaf with Meatless Shepherd's Pie.

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