Ingredients:
Carrots-two ginormous ones
Onions-four
Garlic-only four cloves because we were running out
Green Peas-a cup or two
Broccoli-a cup or so
Lettuce and red cabbage salad mix-two handfuls
Shitake mushrooms-far too few, less than a quarter cup
Vegetable stock-made from the water used to re-hydrate the mushrooms and a cube of vegetable bouillon
Potatoes-four unpeeled
Mayonnaise
Tomatoes
Basil
Rosemary
Trader Joe's 21 Seasoning Salute
Black Pepper
Olive oil
How I mucked it up:
I sliced the carrots into half circles and realized that I had far too many so I cooked them down with rosemary while I sliced the rest of the ingredients. I quartered the potatoes and boiled them twice so they would be soft. Threw the mushrooms in, then the lettuce mix. I discovered that cooked lettuces smells like crap so I added more herbs and put in the garlic. I continued to cook this down before adding broccoli and finally the onions. It took about 30 minutes. I added the stock right before putting the thing in the oven because I misread the recipe. I had a sneaking suspicion that the stock would be too salty and I was correct so I added more broccoli and the tomatoes to absorb the salt. I mashed the potatoes with the mayonnaise, pepper, and paprika and spread it across the top of the vegetables making indentations with my fork. Then I popped it in the oven for a few minutes at 350 degrees Fahrenheit before turning the heat off and letting the thing cook with the residual heat. The edges of the pie bubbled from the stock and looked quite tasty.
I was pleasantly surprised about how good this tasted and I will have to make this again in cool weather. It was a resounding success which is a rare thing for my cooking.
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