Two potato topped cottage pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Kohlrabi bulbs, peeled & chopped |
| ½ | cup | Pearl barley |
| 1 | each | Onion, chopped |
| 1 | each | Celery rib, sliced |
| 1 | each | Carrot diced |
| ½ | cup | Mushrooms, chopped |
| 2 | teaspoons | Basil |
| 2 | teaspoons | Parsley |
| Salt & pepper | ||
| ½ | cup | Red wine |
| 1 | cup | Stock |
| 2 | cups | Mashed potatoes |
| 2 | cups | Mashed sweet potatoes |
Directions
Place all ingredients, except the potatoes, in a large saucepan & bring to a boil. Cover, reduce heat & simmer until the vegetables & barley are tender, about 45 minutes.
Preheat the oven to 350F. Transfer the cooked mixture to a lightly oiled casserole dish & top with alternate diagonal rows of both kinds of potato. (For a more decorative look, try piping the potatoes).
Bake for 35 to 40 minutes or until the edges bubble & the potatoes are golden brown. Serve immediately.
"Vegetarian Gourmet" Spring, 1994 Submitted By MARK SATTERLY On 03-06-95