Impossible^TM Beef and Potato Gratin

Cook the Impossible Beef

Heat oil in a large oven-proof pan over medium-high heat. Crumble Impossible Beef into the pan, searing the contact side until golden brown. Then flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Remove from pan, and set aside.

Make the Filling

Turn heat down to medium. Add onion and garlic to the pan, and cook until tender and translucent. Add sliced mushrooms, and sauté for approximately 3 more minutes. Add tomato paste and thyme, and continue to cook for approximately 1 minute. Deglaze the pan with Worcestershire sauce, scraping crispy bits from the bottom of the pan. Add cooked Impossible Beef back to the pan, along with the spinach, and stir slowly to incorporate and wilt the spinach. Taste for seasoning, and add any salt or pepper if needed.

Assemble and Bake

Preheat oven to 350°F. Layer potatoes decoratively on the top of the Impossible Beef filling in concentric circles, seasoning each layer with salt, pepper and some of the grated cheese. Pour cream over the top of the potatoes. Cover the pan, and place on a baking sheet lined with parchment paper, and bake for 1 hour, or until the potatoes are very tender. Remove the cover and continue cooking for another 10-15 minutes until the potatoes and cheese are golden brown.

Serve and Enjoy

Allow the gratin to cool slightly before serving, approximately 10 minutes. With a large serving spoon, scoop out portions into large bowls, garnish with snipped chives and a dollop of sour cream or creme fraiche, and enjoy!