Two Potato Topped Cottage Pie

Two Potato Topped Cottage Pie
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Two Potato Topped Cottage Pie ingredients

  • 5 med Kohlrabi bulbs, peeled & chopped
  • 1⁄2 c Pearl barley
  • 1 Onion, chopped
  • 1 Celery rib, sliced
  • 1 Carrots, diced
  • 1⁄2 c Mushrooms, chopped
  • 2 t basil
  • 2 t parsley
  • Salt and pepper
  • 1⁄2 c Red wine
  • 1 c stock
  • 2 c Mashed potatoes
  • 2 c Mashed sweet potatoes

Cooking Two Potato Topped Cottage Pie

1. Place all ingredients, except the potatoes, in a large saucepan & bring to a boil.
2. Cover, reduce heat & simmer until the vegetables & barley are tender, about 45 minutes.
3. Preheat the oven to 350F.
4. Transfer the cooked mixture to a lightly oiled casserole dish & top with alternate diagonal rows of both kinds of potato.
5. (For a more decorative look, try piping the potatoes).
6. Bakei for 35 to 40 minutes or until the edges bubble & the potatoes are golden brown.
7. Serve immediately.

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