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Casserole

Breakfast/ Casserole

Breakfast Casserole with Hashbrowns Onions and Bell Peppers

On the menu this morning, Breakfast Casserole with Hashbrowns!

Mrs and I went to an out-of-town wedding, staying with friends, and I offered to make breakfast for our little group. To make sure I didn’t miss getting to hang out with everyone, I made a breakfast casserole ahead of time. So, all I had to do was get up a little early to pop it in the oven to heat it up!

One of the great things about this dish is, once you learn the technique, you can put whatever ingredients you want in this dish (though the way I made it was pretty great, if I do say so myself đŸ˜‰ ). The base layer is hash browns, but you could also use tater-tots. You’ll want to pre-cook them at least 3/4 of the way. I like them a little crunchy, so I cooked them fully.

Hashbrowns

For the veggies, I used onions, along with red and green bell peppers.

Green and Red Bell Peppers

For the next level, I added the veggies – onions, red and green bell peppers. For the protein, I used chicken breakfast sausage.

While optional, I also used two kinds of cheese – both inside and on top.

Pre-cooked Casserole

At this point, you could cover it and set aside until the day you want to cook it. The egg mixture still needs to be made, added, and then bake. Once you’ve added the egg mixture, bake until it’s melty and bubbly.

Finished Breakfast Casserole

The next time you need to feed a crowd, I hope you’ll try my breakfast casserole with hashbrowns, onions, and bell peppers.

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Breakfast Casserole with Hashbrowns

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Breakfast Casserole with Hashbrowns Onions and Bell Peppers

Ingredients

  • 16oz bag hashbrowns or tatertots
  • butter for the baking dish
  • 1 Tbsp olive oil
  • 1 lb chicken breakfast sausage (use whatever sausage you prefer)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups medium cheddar cheese, grated
  • 1 cup pepper jack cheese, grated
  • 1 cup milk
  • 1/2 cup half and half
  • Kosher salt and freshly ground pepper to taste
  • 1/4-1/8 tsp Cayenne pepper
  • a few dashes of your favorite hot sauce

Instructions

1

Pre-heat the oven to 350 degrees

2

Cook the hashbrowns or tatertots according to package directions (you may want to cook them a little longer if you like them more crispy)

3

While the hashbrowns are baking, pre-heat about a Tbsp of olive oil in a large skillet

4

Add the onions and bell peppers, cook until translucent

5

Add the sausage and break it up with a wooden spoon

6

Cook until the sausage is browned all over and cooked through, then set aside to cool

7

In a large mixing bowl, add the half and half, milk, salt, pepper, cayenne pepper, and eggs - then mix thoroughly

8

Sprinkle about half the cheese over the hash browns, then sprinkle the cooled sausage, onions, and peppers over the hash browns

9

Sprinkle the cheese over the mixture, then pour in the egg mixture evenly over hash browns, and other items in the baking dish

10

Cover with tinfoil and either refrigerate over night or put in a pre-heated oven and bake covered for 20 minutes

11

Remove the tin foil and continue baking for another 30-35 minutes

12

Remove from the oven and let rest about 5-10 minutes

13

Cut in to squares and serve

Notes

Garnish with finely chopped scallions

November 17, 2024 By
Casserole/ Chicken

Mexican Chicken and Rice Casserole

On the menu tonight, Mexican Chicken and Rice Casserole!

This is a dish that will feed a crowd of people very inexpensively. The great thing is that you probably have most of the ingredients in your pantry and refrigerator.

Chicken and rice is a classic, but I wanted to spice things up a little. So I added poblano and jalapeno peppers, along with cumin and cayenne pepper. I mixed in some grated cheese (cheddar, monterey jack, and colby) and then topped it with some more grated cheese when it went in to the oven.

If you want to try a new spin on Chicken and Rice, try this Mexican Chicken and Rice Casserole!

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Mexican Chicken and Rice Casserole

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Mexican Chicken and Rice Casserole

Ingredients

  • 4 cups long grain rice
  • 1 rotisserie chicken, deboned and chopped
  • 6-8 cups chicken stock
  • 1 28 oz can whole tomatoes
  • 1 10 oz can diced tomatoes and green chiles (Like Rotel)
  • 1 poblano pepper, de-seeded and finely chopped
  • 1-2 jalapeno peppers, de-seeded and finely chopped
  • 1 onion, diced
  • 4-6 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1/4-1/2 tsp cayenne pepper
  • 1 1/2 cups grated cheese - Cheddar, Montery Jack, and Colby (Mexican blend in most stores, Pepperjack would also be great)
  • Fresh cilantro, chopped

Instructions

1

Pre-heat oven to 375 degrees

2

In a large dutch oven, over medium-high heat, add 2 Tbsp butter or olive oil

3

Add the chopped poblano, jalapeno, onion, and garlic, cook about 4 minutes

4

Add the rice, whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne pepper, and tumeric, cook another 2-3 minutes

5

Add the chicken stock and bring the mixture to a boil, then reduce to simmer

6

Cover and let simmer 12-15 minutes, the rice won't be quite done yet

7

Mix in about the rotisserie chicken and a 1/2 cup of the grated cheese, then top with the rest of the grated cheese

8

Bake for another 15-20 minutes, uncovered

9

Garnish with the chopped cilantro

November 11, 2023 By
Beef/ Casserole

Shepherd’s Pie / Cottage Pie

This is really a Cottage Pie since I used ground beef instead of ground lamb. This is such an easy and comforting meal!

Most of the recipes I’ve seen don’t use cream of mushroom soup, but as I was looking at different recipes for inspiration I saw some that did and I decided to try it.

If you’re looking for a comforting and easy to make meal, this is it.

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Shepherd's Pie / Cottage Pie

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Shepherd's Pie / Cottage Pie

Ingredients

  • Filling:
  • 2 lbs ground beef
  • 1-2 Vidalia Onions, diced
  • 2 carrots, sliced (for the thick ends, I'll cut them in to quarters. you want bite sized pieces)
  • 1-2 cups peas (frozen is perfect for this dish)
  • 2 cans Cream of Mushroom soup
  • 3-4 garlic cloves, minced or finely chopped
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 1 Tbsp Parsley
  • Mashed Potatoes:
  • 4 Russet potatoes (approx 3 lbs)
  • 4 Tbsp butter
  • 1/4 cup of cream
  • 1/4 cup of sour cream
  • 1-2 cloves of minced garlic
  • 1 Tbsp Parsley

Instructions

1

Mashed Potatoes:

2

Add the quartered potatoes to a large pot with enough water to cover the potatoes

3

Put the butter and minced garlic in a bowl, microwave until butter is melted, set aside

4

Bring to a boil, add about 2 Tbsp Kosher salt and cook until fork tender

5

Drain the potatoes, add back to the pot along with the parsley, melted butter and garlic

6

Stir in the sour cream, add the cream to get the consistency you want

7

Season with Kosher salt and pepper to taste, set aside

8

Filling:

9

Pre-heat a large skillet (at least 12") to med-high heat

10

Add the carrots and onions, cook about 7 minutes

11

Add the tomato paste and cook another 3 minutes until it turns to a brick-like color

12

Add the ground beef, peas, and minced garlic along with the herbs, cook about 10 minutes until the beef is browned

13

Add the cream of mushroom soup, stir to combine, cook another 3-5 minutes and cut the heat

14

Assemble the Pie:

15

Pre-heat the oven to 375 degrees

16

You can use any vessel you like to bake this. I used 13x9 baking dishes, but individual crocks would be a fantastic presentation

17

Add the filling to the baking dish and spread evenly

18

Spread a layer of the mashed potatoes over the filling and bake for 20 minutes

19

Pull from the oven and sprinkle the shredded cheese over the potatoes, return to the oven for another 10 minutes or broil until the cheese is melty and slightly browned

20

Sprinkle with parsley (freshly chopped is preferred) and serve

Notes

This makes a LOT of food, so if you're only cooking for 2-4 people you may want to cut the measurements in half. Otherwise, you'll have plenty to freeze or share.

October 7, 2023 By
Casserole/ Chicken

Classic Chicken Pot Pie

On the menu tonight, Chicken Pot Pie!

This is, hands down, my best version of Chicken Pot Pie. Many versions I’ve see and eaten use only chicken breast. My version uses a combination of chicken breast and thighs. I also took a big shortcut by using rotisserie chicken. As soon as I got it home, I took the chicken off the bone and then cubed it. I took another shortcut with the crust, I used the prepared version in the refrigerator aisle. Taking these two shortcuts makes the dish come together MUCH quicker. Quicker means you are more likely to make it.

There are quite a few spices, not too much though, in this version and I think they are what makes it so darn tasty. I hope the next time you are trying to figure out what to make for dinner, that you try this version of Chicken Pot Pie.

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Classic Chicken Pot Pie

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By Patrick Dulmage – Serves: 12
Prep Time: 20 minutes – Cooking Time: 25-30 minutes – Total Time: 50 minutes

Classic Chicken Pot Pie

Ingredients

  • 1 lb cooked chicken, breast and thighs (rotisserie chicken is perfect)
  • 1 cup diced Vidalia onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/2 stick butter (I used salted butter)
  • 2 cloves garlic, crushed
  • 1 cup chicken broth
  • 1 - 1 1/2 cups half-and-half
  • 1/2 teaspoon Kosher salt
  • 1-2 Tbsp flour
  • 1 tsp sage
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp grounds allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup peas (optional)
  • Store-bought pie crust
  • 1 egg beaten, and 2-3 Tbsp water

Instructions

1

Pre-heat the oven to 425 degrees

2

Pre-heat pot over medium high heat

3

Add the butter, onion, celery, and carrot to a heavy pot and cook until soft - about 5 minutes

4

Add the garlic, cook an additional 2 minutes

5

Stir in the flour and cook until it thickens

6

Reduce the heat to low, add the broth, half-and-half, the spices - cook until thickened (if it gets too thick, add some chicken broth), cut the heat

7

Add the chicken and the peas (if using them), stir to combine

8

Add the mixture to the baking dish. Pie tin, 9x9 baking dish, or ramekins - your choice

9

Roll out the pie crust, top the mixture, and trim the crust to fit

10

Brush the crust with the egg wash and bake for 25-30 minutes or until pie crust is golden brown

11

When done, remove from the oven and let rest about 5 minutes before serving

Notes

Puff pastry would be fantastic instead of pie crust

January 22, 2023 By
Casserole/ Seafood/ Vegetarian

Lobster Mac and Cheese with Smoked Gouda

On the menu tonight – Lobster Mac and Cheese!

We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.

While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.

It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.

I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!

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Lobster Mac and Cheese

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By Patrick Dulmage – Serves: 8-10
Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hour 25 minutes

Lobster Mac and Cheese

Ingredients

  • 1 lb Pasta shells / elbow macaroni / Cavatappi - your choice
  • 1 quart whole milk
  • 1 stick butter, divided
  • 4 cups cheese, grated - your choice of smoked Gouda, Gruyere, or good ole Velveeta (since it's Lobster mac and cheese, I went fancier on the cheese)
  • 2 cups sharp cheddar, grated
  • 1/2 - 1 1/2 lbs lobster meat, cooked
  • 1/2 cup flour
  • 1/2-1 tsp ground nutmeg
  • 1 - 1 1/2 cups Panko bread crumbs
  • 1/2 tsp freshly ground pepper
  • Kosher salt to taste

Instructions

1

Pre-heat the oven to 350 degrees

2

Bring a large pot of salted water to a boil and cook pasta according to pkg instructions

3

Heat the milk in a small pot over low heat - don't let it burn

4

In a medium skillet, toast the Panko with 2 Tbsp of butter and set aside

5

In a large pan, melt 6 Tbsp of butter and add the flour for 2-3 minutes over medium heat

6

Slowly pour in the milk and whisk as you go. Work out any lumps as you go and whisk until the sauce thickens

7

Add in the grated cheese and continue stirring

8

Once the cheese is incorporated, cut the heat, and add in the pasta and lobster

9

Season with nutmeg, salt and pepper

10

Top with the toasted Panko

11

Bake until browned on top and the cheese is bubbly - about 30-40 minutes

12

Once finished, pull from the oven and let rest at least 5 minutes

July 31, 2022 By
Beef/ Casserole/ Chili

Jalapeno Cornbread Chili Poke Bake

On the menu tonight – Cornbread Chili Bake!

When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.

I wanted a little kick to this dish, so I added jalapenos to the cornbread. You can make your own cornbread or you can use a mix. In this version, I used a mix. BUT, if you want to make your own cornbread, you can try my version. For the chili, I used a really basic recipe – no beans.

It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.

I look forward to hearing how your version turns out.

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Jalapeno Cornbread Chili Poke Bake

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By Patrick Dulmage – Serves: 8-10
Prep Time: 20 min – Cooking Time: 1 hour

Jalapeno Cornbread Chili Poke Bake

Ingredients

  • 1 box 11.5 oz Krusteaz Southern Cornbread mix
  • 2-3 tsp chopped jalapenos
  • 1/2-1 Vidalia onion - chopped
  • 1 28oz can crushed tomatoes
  • 1 lb ground beef
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper
  • 2 Tbsp tomato paste
  • 1 Tbsp Kosher salt
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 -1 jalapeno pepper, seeded and chopped (leave seeds in if you want it hotter
  • 1 cup sour cream (for garnish)
  • 1-2 green onions, chopped
  • 2-3 Tbsp olive oil

Instructions

1

Pre-heat the oven to 350 degrees

2

Prepare the cornbread batter using the package or make your own

3

Add the 2-3 tsp chopped jalapeno to the cornbread mixture

4

Bake the cornbread according to package directions

5

Once the cornbread finishes baking, remove and let it cool

6

Pre-heat a large sauce pan over medium-high heat

7

Add the olive oil and then the onions with the chili powder and cumin

8

Add the ground beef along with some Kosher salt and pepper

9

Once the ground beef has browned, add the crushed tomatoes

10

If the chili isn't loose enough, add a little water

11

Bring chili to a boil and then simmer at least 20 minutes

12

Poke holes in the cornbread with the handle of a wooden spoon. You want to evenly space the holes about an inch apart so every bite gets some of that chili

13

Ladle the chili over the cornbread

14

Sprinkle the cheese on top of the chili

15

Bake for about 25 minutes to melt the cheese

16

Pull from the oven and serve with a dollop of sour cream and a sprinkle of green onions

March 5, 2022 By
Casserole/ PartyFood

Cuban Slider Casserole

On the menu tonight – Cubano Slider Casserole!

After seeing this made on The Kitchen, I knew that I was going to make it. Difficulty level – Easy.

For my version, I made my own pulled pork. However, you could take a shortcut and buy the prepared pulled pork to make it even easier. I used brioche slider buns. If you haven’t bought slider buns before, they come attached and you have to break them apart. For this dish, you don’t break them apart. Slice the entire sheet of buns like you are making one giant sandwich – which you kind of are.

Put the bottom half of the buns in the casserole dish, slather some yellow mustard, then a layer of pulled pork, then a layer of ham, a slice of Swiss cheese, and finally some sliced pickle. I used spicy pickles to add a little kick to the sliders. Slather the top half of the buns with some more yellow mustard and then place on top of the “sandwich”. I used a pastry brush to paint melted garlic butter on top before putting them in the oven.

Bake, covered, for about 20-25 minutes, uncover and bake an additional 5 minutes. Serve with the rest of your Superbowl Sunday spread. I hope you will try my version of Cubano Slider Casserole!

Cuban Sliders

Now that you know this technique, you can go wild with the variations of slider casseroles. You could make a breakfast slider casserole with scrambled eggs, bacon (or sausage), and cheese. What about a roasted vegetable slider casserole using roasted red bell pepper, egg plant, and onions? Let me know what version you make.

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Cuban Slider Casserole

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By Patrick Dulmage – Serves: 6
Prep Time: 15 minutes – Cooking Time: 1 hr 30 minutes – Total Time: 1 hour 30 minutes

Cuban Slider Casserole

Ingredients

  • 12-16 oz pulled/shredded pork (homemade or store bought)
  • 12 oz thinly sliced ham
  • 12 count brioche slider buns, (potato buns are used a lot as well) cut in half
  • 1/4 cup Yellow mustard
  • 8 oz spicy pickles, sliced
  • 12 slices Swiss cheese
  • 1 tsp Oregano
  • 1 stick butter
  • 2 cloves garlic, minced

Instructions

1

Pre-heat oven to 350 degrees

2

Melt the butter over medium heat

3

Once the butter is melted, add the minced garlic and cut the heat

4

Put the bottom half of the slider buns in a baking dish

5

Evenly spread the yellow mustard on the buns

6

Then, spread the pulled pork

7

Add the ham

8

Sprinkle on the oregano

9

Put the pickles on next, followed by the Swiss cheese

10

Evenly spread mustard on the top buns and cover the cheese

11

Using a pastry brush, paint the tops of the buns with the melted garlic butter (feel free to gently pour it on)

12

Cover with tin foil and bake 25 minutes

13

Uncover and bake an additional 5 minutes

February 13, 2022 By
Casserole/ Seafood/ Vegetarian

Shrimp Tetrazzini

On the menu tonight – Shrimp Tetrazinni!

When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.

Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.

I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.

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Shrimp Tetrazinni

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By Patrick Dulmage – Serves: 12
Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Shrimp Tetrazinni

Ingredients

  • 1 lb angel hair pasta / spaghetti
  • Kosher Salt and freshly ground black pepper
  • 1 stick butter (8 Tbsp)
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • ¼ tsp red pepper flakes
  • 2 tsp Chef Paul’s Fish seasoning
  • 1 cup white wine
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 8 oz pkg cream cheese, cut into cubes
  • 2 cups chicken/vegetable stock
  • Juice of 1 lemon
  • 1 cup freshly grated Parmesan cheese
  • 1 cup Monterey Jack cheese, grated
  • 1 cup panko
  • 1 lb peeled and deveined large shrimp, tails removed
  • ¼ cup parsley, finely chopped

Instructions

1

Pre-heat oven to 350

2

Bring a pot of water to a boil

3

Cook pasta to al dente

4

In another large pot, pre-heat over medium heat

5

Add the butter and garlic, let cook a minute or two

6

Add the mushrooms, shallot, and red pepper flakes, season with salt and pepper

7

Add the white wine and reduce by about half

8

Sprinkle in the flour and stir

9

Add the lemon juice and broth, continue to stir

10

Add the cream cheese, continue stirring until sauce thickens

11

Add the Monterey jack and half the Parmesan cheese

12

Taste and season with salt and pepper if needed

13

Add the cooked spaghetti, stir to combine

14

Add the spaghetti mixture to a 13x9 baking dish

15

In a mixing bowl, add the melted butter, minced garlic, 1 tsp of the Chef Paul's seasoning, shrimp, stir to coat the shrimp

16

Top the spaghetti with the shrimp, mix them in if needed but leave a lot on top

17

Season with the other tsp of Chef Paul’s Fish Seasoning

18

In a mixing bowl, add the panko, melted butter, ½ the parsley, stir to combine

19

Top the shrimp with the panko mixture

20

Bake for about 15 minutes until the shrimp are opaque

21

Let rest for 5-10 minutes before serving

January 16, 2022 By
Casserole/ Leftovers/ Turkey

Turkey Tetrazzini, Revived

On the menu tonight – Turkey Tetrazzini!

What is Turkey Tetrazzini? You would think with the Italian name, Tetrazzini, it would be Italian. You would be wrong, it is an American dish. While it DOES have pasta and some Parmesan cheese, that’s about as far as it goes in the Italian direction. Tetrazzini is a baked pasta dish browned in the oven with a white cream sauce and usually topped with bread crumbs. It was invented, we think, in San Francisco in the early 1900’s. Others believe it was invented in New York City. You can read all about Tetrazzini here if you want to know more about its origin.

I decided to make it because I was trying to figure out a dish I could make that would help me use up some ground turkey. Usually, you would used a diced chicken or turkey, but I didn’t have that on hand. After a lot of looking around at turkey recipes, I decided to do a Tetrazzini.

I opted to make my own sauce instead of using the canned soup, which I think makes it much more flavorful. Since it includes pasta, a little meat goes a long way. This turned out SO great! It’s so creamy and delicious!

So, if you are feeding a crowd or making a pot luck dish, I hope you will try my version of Turkey Tetrazzini.

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Turkey Tetrazzini

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By Patrick Dulmage – Serves: 12
Prep Time: 15 minutes – Cooking Time: 55 minutes

Turkey Tetrazzini

Ingredients

  • 1.5 - 2 lbs ground turkey (could also use about 3 cups leftover turkey or even rotisserie chicken)
  • 12 oz spaghetti or angel hair pasta
  • 1 1/2 cups frozen peas
  • 1/2 stick of butter
  • 4 cloves garlic
  • 4 cups turkey broth
  • 1 cup white wine
  • 1 lb mushrooms (white or cremini) sliced
  • 1 8 oz pkg cream cheese, cut into cubes
  • 1/4 cup flour
  • 1 cup panko bread crumbs
  • 1 cup Parmesan cheese, separated - two 1/2 cups
  • 1 cup Monterey Jack cheese, grated
  • 1 tsp thyme

Instructions

1

Pre-heat the oven to 350 degrees

2

Bring a pot of water to a boil

3

Cook pasta until al dente (follow pkg directions depends on the pasta you use)

4

Once cooked, drain and set aside (save a cup of the water)

5

In another large pot, pre-heat it over medium-high heat

6

Add the butter and garlic and let cook about a minute

7

Add the mushrooms and ground turkey

8

Season with salt and pepper

9

Once the turkey is mostly cooked, add the white wine

10

Cook until the liquid has reduced by half

11

Sprinkle in the flour and stir. The sauce will start to thicken quickly

12

Add the broth, stir, and continue to cook until the sauce is nice and thick

13

Add the cream cheese and continue to stir

14

Add the peas, Monterey Jack and half of the Parmesan cheeses, continue to stir

15

Add the salt, pepper, and thyme. Taste and adjust seasoning as needed

16

Add the cooked spaghetti and stir to combine. If the mixture is too thick, add a little more broth or some of the pasta water

17

Pour the entire mixture into a 13x9 casserole dish and spread it evenly

18

Top with panko and the rest of the Parmesan cheese

19

Bake for 25-35 minutes, until the top is golden brown

20

Once finished, let it rest at least 5 minutes before serving

Notes

You can make several variations on this dish. You could use chicken, tuna, shrimp, and I bet scallops would be really good in this too. If you didn't want any meat or fish, you could use larger pieces of mushroom - like from a Portobello mushroom in addition the cremini.

December 23, 2021 By
Casserole/ Thanksgiving/ Vegetarian

Vegetarian Shepherd’s Pie with Mushrooms and Butternut Squash

On the Menu Tonight – Vegetarian Shepherd’s Pie!

For Thanksgiving dinner, I always make the standard turkey, ham, and some side dishes, but Audrey doesn’t eat meat. I wanted to make her a special dish as well, so we agreed on Shepherd’s Pie, a vegetarian version.

This dish is so hearty and delicious! It’s packed with two different kinds of mushrooms, parsnips, onions, butternut squash… SO many things and then topped with the most delicious mashed potatoes.

Often times when I’ve had shepherd’s pie, the mashed potatoes taste like they were an afterthought… “oh yeah! We need to put some mashed potatoes on top….” Not in this dish. I took the time to make classic mashed potatoes you would be proud to serve on their own.

The shepherd’s pie was so good, we decided to try it for breakfast. I heated a plate in the microwave and while that was going, I fried a couple of eggs. WOW! OMG, it was SO good! This picture almost didn’t happen, that’s how good it was.

Shepherds Pie with egg

While I made this for Thanksgiving, it would be great anytime of the year. Don’t let the vegetarian bit in the title turn you off. There is plenty of flavor in this dish and you won’t be left wanting to go back for anything other than seconds! I hope you will try my vegetarian shepherd’s pie.

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Vegetarian Shepherd's Pie

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By Patrick Dulmage – Serves: 12
Prep Time: 35 minutes – Cooking Time: 35 minutes – Total Time: 1 hour 10 minutes

Vegetarian Shepherd's Pie

Ingredients

  • 4 Tbsp vegetable oil, divided
  • 1/2 lb shiitake mushrooms, torn into large pieces
  • 1/2 lb cremini mushrooms, chopped
  • 1 large onion, diced
  • 2 celery stalks, finely diced
  • 2 parsnips, diced into 3/4-inch pieces
  • 1 small butternut squash, peeled and chopped into 1-inch pieces
  • 6 cloves garlic, minced
  • 1 Tbsp double concentrated tomato paste
  • 1 Tbsp white miso paste
  • 1/2 cup red wine
  • 1 cup dry green lentils, rinsed
  • 2 Tbsp flour
  • 4 cup vegetable stock
  • Kosher salt
  • Freshly ground black pepper
  • For the Mashed Potatoes:
  • 2-2.5 lbs Yukon Gold Potatoes
  • 4-6 Tbsp of butter
  • 1 cup sour cream
  • 1/4-1/2 cup of milk, warmed
  • 3-6 Tbsp of cream cheese
  • Kosher Salt
  • Freshly ground black pepper
  • 1 or 2 chives, finely chopped (greens only please, save the white part for another dish)

Instructions

1

Start with the mashed potatoes

2

Prepare a large pot of water on the stove, but don't turn it on yet

3

Peel the potatoes and cut them to relatively equal size - I go for quarters. Don't cut them too small, but you want them to cook evenly

4

As you cut the potatoes, add them to the pot so they don't oxidize

5

Once you have them all in the pot, THEN turn it on high and bring to a boil

6

As the water is boiling, add a couple of tablespoons of salt, like you would when cooking pasta

7

After about 8-10 minutes, test if you can easily pierce the potato with a knife or fork (depending on your application, you may WANT them to be al dente. If you are putting the mashed potatoes on a shepherds pie as an example

8

Once cooked to your liking, drain in a colander

9

Add the butter to the pot along with the milk, then add the potatoes back to the pot and begin mashing. If you are going to use a ricer, have a large bowl ready and start ricing.

10

Add the cream cheese and mix that in along with your first bit of salt and pepper

11

Taste and adjust seasoning

12

Cover and set aside so you can start on the filling

13

Pre-heat the oven to 350 degrees

14

In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil

15

Add mushrooms and cook until deeply brown, remove from skillet

16

Lower heat to medium and add remaining oil

17

Add onion, celery, parsnips, and butternut squash, cook until starting to become browned, about 12 minutes

18

Stir in tomato paste and garlic, stirring often, about 2 minutes

19

Stir in miso paste, immediately deglaze with wine, and cook 1 minute more

20

Add the mushrooms back in and stir in the lentils

21

Sprinkle in the flour and stir until well incorporated

22

Add the vegetable stock

23

Season with salt and pepper

24

Bring to a simmer and cook until the lentils are al dente, about 15 minutes

25

Assembly:

26

Add the veggie mixture to a 13x9 baking dish

27

Carefully spread the mashed potatoes on top

28

Bake for about 35 minutes. You want the mashed potatoes to have some golden brown points on top

29

If the potatoes aren't browned after 35-40 minutes, feel free to use the broiler to get the look you want

30

After baking, cover and let it rest at least 15-20 minutes

Notes

You could easily take this dish vegan by using vegan butter and omitting the cream cheese and milk

December 12, 2021 By