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Entrees
British
8 servings
50 minutes
35 minutes
10 Melissa’s Baby Dutch Yellow® Potatoes – peeled; halved.
2 cloves Melissa’s Peeled Garlic - minced
5 tablespoons Unsalted Butter – divided use
½ cup Milk
2 tablespoons Extra Virgin Olive Oil
1 pound Portobello – stems and gills removed; cut into ¼ - inch strips
1 Melissa’s Perfect Sweet Onion – sliced thin
Kosher Salt and Freshly Ground Pepper – to taste
3 Carrots – diced
1 cup Frozen Peas
2 cups Melissa’s Kale Sprouts – halved
3 sprigs Fresh Thyme – stems removed
2 tablespoons All Purpose Flour
½ cup Red Wine
2 tablespoons Tomato Paste
2 tablespoons Worcestershire
1 cup Chicken Broth or Stock
As needed Shredded Parmesan Cheese
1 teaspoon Smoked Paprika
Preheat the oven to 350ºF.
Place the potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat and cook until fork tender, about 10-12 minutes. Drain the potatoes and return to the saucepan. Add the garlic, 3 tablespoons of butter, milk and season with salt and pepper. Mash until smooth and set aside.
In a sauté pan, melt the rest of the butter and heat the olive oil. Add the mushrooms and onions, season with salt and pepper and sauté until onions are translucent. Next add the carrots, peas and kale sprouts and sauté until just tender. Stir in the thyme and flour. Add the wine, tomato paste and Worcestershire. Cook for 5 minutes and then add the broth. Simmer until you have a thick sauce. Check for seasoning and remove from the heat.
Coat a baking dish with cooking spray. Add the contents from the sauté pan. Cover the top with the mashed potatoes, sprinkle with the parmesan cheese and, using a fork, create small peaks in the potatoes. Bake in the oven until heated through, about 15-20 minutes. Sprinkle with the smoked paprika, place under the broiler and cook until the peaks are golden brown. Remove from the oven and let stand 5 minutes before serving.
