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NS suggests cooking this in a deep enamelled pan from start to finish. It saves on washing-up. Also, you can substitute dry sherry for Marsala if you don't have it. I did and it tasted fine but would be interested to know how it'd be with Marsala. Prep time 40 mins. Cooking time about 1hr 10 mins.
For 4 servings you need:
2 med to large onions
thick slice butter plus a bit more to finish
olive oil
2 stalks celery
400g(14oz) Jerusalem artichokes
5 med to large field mushrooms
4 medium tomatoes
3 tbsps dry Marsala
2 heaped tbsps plain flour
510ml(18fl oz) veg. stock
2 bay leaves
few sprigs fresh thyme
600g (1lb 5oz)potatoes
Halve then slice the onions thinlyand cook slowly with butter and a couple tablespoons of oil in a heavy pan over low heat until they are soft enough to squash between thumb and forefinger. This can take 20mins.
Preheat oven to 200C, fan 180C or gas 6. Slice celery thinly then peel or scrub artichokes , cut them into bite sized pieces and stir them into the softened onions with the celery. Cut mushrooms, stalks and all, into generous chunks then let them cook with the onions until they've softened. N Slater says they must catch on the pan a little so that they turn golden in patches (mine didn't) Roughly chop tomatoes, stir them in and continue cooking for a few mins.
Pour in the Marsala and cook briefly then add the flour. Let the mixture sizzle a bit so that the flour cooks, then pour in stock and stir to a rich, thick sauce. Season generously with salt and pepper, tuck in bay leaves and stir in the thyme.
While the filling is simmering, thinly slice the potatoes and bring to the boil in salted water. as soon as they're tender, drain and place them on top of the filling in a single layer, tucking them under one another as you would for a Lancashire hotpot. Dot the potatoes with butter, bake for 25-30 mins, then finish under the grill to crisp them.
For 4 servings you need:
2 med to large onions
thick slice butter plus a bit more to finish
olive oil
2 stalks celery
400g(14oz) Jerusalem artichokes
5 med to large field mushrooms
4 medium tomatoes
3 tbsps dry Marsala
2 heaped tbsps plain flour
510ml(18fl oz) veg. stock
2 bay leaves
few sprigs fresh thyme
600g (1lb 5oz)potatoes
Halve then slice the onions thinlyand cook slowly with butter and a couple tablespoons of oil in a heavy pan over low heat until they are soft enough to squash between thumb and forefinger. This can take 20mins.
Preheat oven to 200C, fan 180C or gas 6. Slice celery thinly then peel or scrub artichokes , cut them into bite sized pieces and stir them into the softened onions with the celery. Cut mushrooms, stalks and all, into generous chunks then let them cook with the onions until they've softened. N Slater says they must catch on the pan a little so that they turn golden in patches (mine didn't) Roughly chop tomatoes, stir them in and continue cooking for a few mins.
Pour in the Marsala and cook briefly then add the flour. Let the mixture sizzle a bit so that the flour cooks, then pour in stock and stir to a rich, thick sauce. Season generously with salt and pepper, tuck in bay leaves and stir in the thyme.
While the filling is simmering, thinly slice the potatoes and bring to the boil in salted water. as soon as they're tender, drain and place them on top of the filling in a single layer, tucking them under one another as you would for a Lancashire hotpot. Dot the potatoes with butter, bake for 25-30 mins, then finish under the grill to crisp them.
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