The Healthy Hedonist Holidays/Myra Kornfeld 2007

Colcannon Potpie
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 to 9


INGREDIENTS:
TOPPING: 1 pound russet potatoes, peeled and cut into 1-inch cubes salt 1 tablespoon extra virgin olive oil
1 onion, thinly sliced 3 cups shredded cabbage 1/4 cup milk or original flavored soy milk
1 tablespoon butter FILLING: 3/4 pound seitan, cut into 1/2-inch chunks, or 3/4 pound boneless chicken breasts, cut into 1-inch chunks (about 1-1/2 to 2 cups) 3 tablespoons unbleached white flour
2 tablespoons extra virgin olive oil 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced (4 cups) 1 tablespoon shoyu
3 garlic cloves, minced 1 red bell pepper, cut into 3/4-inch cubes 1-1/2 teaspoons dried thyme
1/2 teaspoon dried marjoram 1/2 pound turnips, peeled and cut into 3/4-inch cubes (1-1/2 to 2 cups) 3/4 cup red wine
1 cup vegetable or chicken stock 2 tablespoons tomato paste salt and freshly ground black pepper
1 cup fresh or frozen peas



1 MAKE THE TOPPING: Put the potatoes in a medium pot with water to cover. Add 1 teaspoon salt, bring to a boil, and cook until softened, about 10 minutes.
2 Meanwhile, warm the oil in a medium skillet. Add the onion and cabbage and cook over medium-low heat until softened, about 15 minutes.
3 When the potatoes are cooked, drain the liquid, reserving 1/4 cup of cooking liquid. Add the milk, butter, reserved liquid, and 1/2 teaspoon salt to the potatoes and mash until smooth. Stir in the sauteed onion and cabbage and set aside.
4 Preheat the oven to 350 F.
5 MAKE THE FILLING: Dredge the seitan or chicken in the flour.
6 Warm the olive oil in a large skillet over medium heat. Add the seitan or chicken and cook until browned, about 2 minutes per side. Remove the seitan or chicken from the pan and set aside.
7 Add the mushrooms and shoyu, scrape up any brown bits, and cook until softened, about 10 minutes. Add 2 tablespoons of water if it's too dry. Stir in the garlic, bell pepper, thyme, and marjoram and cook another 3 minutes. Add the reserved seitan or chicken, the turnips, wine, stock, and tomato paste, along with 1/2 teaspoon salt and sprinkling of black pepper. Bring to a boil, then lower the heat to a rapid simmer. Cook about 10 minutes, stirring from time to time until the vegetables are softened and the stock is thick. Stir in the peas and cook another 3 minutes. Taste and add additional salt if necessary.
8 Pour the vegetables into an 8x8-inch baking dish. Spread the mashed potato topping over the top and bake for 30 minutes, until the topping is firm and golden. Remove from the oven and let sit for 5 to 10 minutes to firm before serving.

Back