Blended Shepherd’s Pie

This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 20 mins. | Cook Time: 1 hr.

Ingredients

4 large russet potatoes, cut into chunks
½ cup milk
½ lb.  mushrooms, finely chopped
1 lb.  lean ground beef
1 small onion, chopped
1 tsp garlic & herb seasoning
2 tbsp flour
½ cup beef broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 tsp Worcestershire sauce
2 tbsp tomato paste
¼ tsp salt
½ cup shredded cheddar cheese (optional)

Method

1. Preheat oven to 375°F.
2. In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.
3. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
4. In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.
5. Spoon into 9×13 baking dish, cover with mashed potatoes.
6. Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.
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Blended Lasagna Roll Ups

Lasagna noodles are spread with a ricotta and spinach mixture and a blend of ground beef and mushrooms, then rolled up tight and topped with your choice of sauce.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 20 mins. | Cook Tike: 45 mins. | Makes: 12 lasagna rolls.

Ingredients

½ lb.  mushrooms, finely chopped
½ lb.  lean ground beef
1 small onion, chopped
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1½ cups ricotta cheese
1 egg, lightly beaten
1 tsp Italian seasoning
12 lasagna noodles, cooked per package instructions
2 cups spaghetti or marinara sauce
1 cup shredded mozzarella

Method

1. Preheat oven to 350°F.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large skillet, cook meat, mushrooms and onion.
4. In a bowl combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms, stir until combined.
5. Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly.
6. Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam side down in dish. Top rolls with remaining sauce and shredded mozzarella.
7. Cover and bake for 30-35 minutes.
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Blended Classic Beef Burgers

Sink your teeth into a delicious burger made with a 50/50 blend of lean ground beef and finely chopped mushrooms.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 35 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
6 hamburger buns
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
3. In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
4. Place patty on warmed bun and top with lettuce, tomato and red onion.
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Blended Chili and Macaroni

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 8

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can  beef broth
1 can  (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups  elbow macaroni, uncooked
Garnishes: Shredded cheese, sour cream, cilantro

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown meat and mushrooms with chilli seasoning.
3. Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
4. Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
5. Serve topped with cheese, sour cream and cilantro.
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Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavourful, simple to make and a lighter alternative to a traditional beef burger. 

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground chicken
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
½ cup breadcrumbs
1 egg
5 hamburger buns
5 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, chicken, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt
3. Place patty on warmed bun and top with lettuce, tomato and red onion.

 

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