Two-potato Topped Cottage Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 5 | Kohlrabi bulbs, peeled & | |
| chopped | ||
| 1/2 | c | Pearl barley |
| 1 | Onion, chopped | |
| 1 | Celery rib, sliced | |
| 1 | Carrot diced | |
| 1/2 | c | Mushrooms, chopped |
| 2 | t | Basil |
| 2 | t | Parsley |
| Salt & pepper | ||
| 1/2 | c | Red wine |
| 1 | c | Stock |
| 2 | c | Mashed potatoes |
| 2 | c | Mashed sweet potatoes |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 1.2mg
Sodium: 189.5mg
Potassium: 320.1mg
Carbohydrates: 19.9g
Fiber: 5g
Sugar: 2.6g
Protein: 4.9g