This is another Striepe family favorite, though we haven’t made it in a while. As I inhaled two bowls on Sunday night, I wondered why I’d stopped making this every week. The recipe below makes enough for two hearty dinners and a little left over for lunch!
The lunch above features (clockwise from top left): broccoli slaw, sweet chile sauce for the slaw, lychees and shepherdâ€™s pie.
Mash up 4 cooked russet potatoes with 2T olive oil and 1/4c soy milk (more, if things are dry). Season with salt and pepper and set aside.
- 2T margarine
- 3-4 cloves garlic, minced
- 4 scallions, diced
- 3/4c mushroom broth
- 4 bunches baby bok choy, chopped
- 1/2 lb shiitake mushrooms, coarsely chopped
- 1c broccoli slaw
- 1t cornstarch
- 1-2 handfuls french fried onions
- 2T nutritional yeast
Preheat the oven to 400.
In a sauce pot, heat margarine over medium and fry the garlic, scallions and broccoli slaw for about 3 minutes. Add the broth, shrooms and bok choy and simmer until things start to wilt. Mix in the cornstarch to thicken and simmer, stirring, for a couple of minutes more.
In a greased 8X8″ pan, spread half of the mashed potatoes so that they cover the whole bottom of the pan. Spread the veggie mixture on top, and cover with the rest of the potatoes. Smooth the potatoes down, then sprinkle with nutritional yeast and the onions. Bake for 30 minutes, until the top gets a little browned.
This came out really deliciously! Dave and I both had seconds.