Title: Two Potato Topped Cottage Pie
Categories: Entree Vegetarian
Yield: 6 Servings
| 5 | md | 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 | ts | Basil |
| 2 | ts | Parsley |
| | | Salt & pepper |
| 1/2 | c | Red wine |
| 1 | c | Stock |
| 2 | c | Mashed potatoes |
| 2 | c | Mashed sweet potatoes |
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.