Two-potato topped cottage pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Kohlrabi bulbs, peeled & chopped |
| ½ | cup | Pearl barley |
| 1 | Onion, chopped | |
| 1 | Celery rib, sliced | |
| 1 | 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.