Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 5 c. peeled cubed potatoes
- 4 x garlic cloves, peeled
- 1/2 tsp salt, up to 1
- 1 1/2 c. minced onions
- 2 tsp canola or possibly other vegetable oil
- 1 c. peeled and sliced carrots (about 1/2 inch thick)
- 3 c. cored and sliced cauliflower
- 1 c. diced red or possibly green bell peppers
- 1/2 c. kasha
- 1/4 c. dry red wine or possibly sherry
- 2 tsp dry dill
- 1/2 tsp dry marjoram
- 1 Tbsp. soy sauce salt and grnd black pepper, to taste
- 5 c. sliced mushrooms, (about 12 ounces)
- 1/3 c. dry sherry
- 1 1/2 Tbsp. soy sauce
- 3/4 tsp dry marjoram
- 2 1/2 Tbsp. cornstarch dissolved in
- 2 Tbsp. cool water grnd black pepper to taste fresh parsley sprigs or possibly sliced scallions (optional)
Direcciones
- Serves 6.
- Preparation Time: about 1 hour.
- Baking Time: 15 min.
- On damp or possibly chilly nights, this hearty casserole is especially welcome.
- Although the recipe may seem complicated at first, it actually breaks down into three easy pcs: the mashed potatoes, the vegetable layer, and the mushroom gravy.
- If desired, you can make the casserole ahead and bake it later. Once the mashed potatoes and vegetables are layered in the baking dish, it will keep fine, covered and refrigerated, for several days. Later, just make the mushroom gravy while the casserole bakes and you have a fancy dinner in no time.
- When you cook the potatoes, cover them generously with water, since you will need about 3 c. of potato stock later in the recipe.
- In a saucepan, combine the potatoes, garlic, and salt in about 5 c. of water, cover, and bring to a boil. Simmer till the potatoes are tender, about 15 min.
- While the potatoes cook, in a large nonstick saucepan or possibly skillet (see Note), saute/fry the onions in the oil for 5 min, stirring frequently. Add in the carrots and cauliflower, cover, and saute/fry for another 5 min. Stir in the bell peppers, kasha, wine or possibly sherry, dill, marjoram, and soy sauce.
- Drain and set aside the cooked potatoes, reserving the potato stock, that you will need for the kasha, for mashing the potatoes, and for making the gravy. Add in 1 1/2 c. of the potato stock to the vegetables and kasha, cover, and simmer for about 10 min, till tender. Add in salt and pepper to taste.
- Preheat the oven to 350 F.
- Meanwhile, mash the potatoes in a large bowl with about 1/2 c. of their stock. Proportionately spread the mashed potatoes on the bottom of a lightly oiled or possibly sprayed 8 x 12-inch baking dish. Layer the vegetable and kasha mix on top. Bake, uncovered, for 15 min.
- While the casserole bakes, combine the mushrooms, sherry, soy sauce, marjoram, and 1 1/2 c. of the reserved potato stock in a saucepan and simmer till the mushrooms soften and release their juices, about 10 min. Whisk the dissolved cornstarch into the gravy and stir continuously for a few more min, till it thickens. Add in pepper to taste.
- To serve, cut the shepherd's pie into six pcs and ladle some gravy on top of each serving. Garnish with parsley or possibly scallions, if you like.
- Note: If you don't have nonstick cookware, you will need to saute/fry on somewhat lower heat for a slightly longer time and be vigilant about stirring to prevent sticking.
- VARIATION: Kasha adds a subtle nutty flavor to the dish, but if you prefer, it can be omitted. Replace the kasha with another 1 1/2 c. of minced vegetables and reduce the amount of potato stock to about 1/2 c.-just sufficient to prevent the vegetables from sticking as they saute/fry.
- continued in part 2
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.25g | 3% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 446mg | 19% |
| Potassium 774mg | 22% |
| Total Carbs 39.71g | 11% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.26g | 4% |
| Protein 6.24g | 10% |
