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Preparation Time: about 1 hour.
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Baking Time: 15 min.
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On damp or possibly chilly nights, this hearty casserole is especially welcome.
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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.
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If desired, you can make the casserole ahead and bake it later.
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Once the mashed potatoes and vegetables are layered in the baking dish, it will keep fine, covered and refrigerated, for several days.
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Later, just make the mushroom gravy while the casserole bakes and you have a fancy dinner in no time.
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When you cook the potatoes, cover them generously with water, since you will need about 3 c. of potato stock later in the recipe.
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In a saucepan, combine the potatoes, garlic, and salt in about 5 c. of water, cover, and bring to a boil.
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Simmer till the potatoes are tender, about 15 min.
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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.
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Add in the carrots and cauliflower, cover, and saute/fry for another 5 min.
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Stir in the bell peppers, kasha, wine or possibly sherry, dill, marjoram, and soy sauce.
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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.
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Add in 1 1/2 c. of the potato stock to the vegetables and kasha, cover, and simmer for about 10 min, till tender.
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Add in salt and pepper to taste.
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Preheat the oven to 350 F.
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Meanwhile, mash the potatoes in a large bowl with about 1/2 c. of their stock.
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Proportionately spread the mashed potatoes on the bottom of a lightly oiled or possibly sprayed 8 x 12-inch baking dish.
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Layer the vegetable and kasha mix on top.
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Bake, uncovered, for 15 min.
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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.
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Whisk the dissolved cornstarch into the gravy and stir continuously for a few more min, till it thickens.
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Add in pepper to taste.
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To serve, cut the shepherd's pie into six pcs and ladle some gravy on top of each serving.
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Garnish with parsley or possibly scallions, if you like.
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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.
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VARIATION: Kasha adds a subtle nutty flavor to the dish, but if you prefer, it can be omitted.
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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.
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continued in part 2
