Two Potato Topped Cottage Pie

This vegetarian cottage pie flips the traditional recipe on its head. Instead of ground meat, the filling is built from kohlrabi, pearl barley, mushrooms, carrots, and celery simmered in red wine and stock. The barley provides chew and substance that genuinely stands in for meat, while the kohlrabi adds a mild, almost turnip-like sweetness.

The two-potato topping is what makes this visually striking. Alternating diagonal rows of white mashed potatoes and orange mashed sweet potatoes create a pattern that looks intentional and impressive. Both crisp up on the edges during baking while staying creamy underneath.

The filling needs a full 45 minutes of simmering before it goes into the casserole. That time lets the barley absorb the red wine and stock, the vegetables soften completely, and the liquid reduces into a thick, gravy-like sauce that holds together when you scoop it.

Kitchen Tips

• Make both mashed potatoes slightly stiffer than you normally would. Too-soft mash slides off the filling during baking.
• Pipe or spread the potatoes in neat rows using the back of a spoon. The presentation is half the appeal.
• The edges should be actively bubbling when the pie is done. That means the filling is hot all the way through.
• Let it rest for 5 minutes before serving so the filling firms up and doesn’t run.

Variations

• Add a handful of frozen peas to the filling during the last 5 minutes of simmering for color and sweetness.
• Swap the kohlrabi for turnips or parsnips for a slightly sweeter, more traditional root vegetable base.
• Top with only sweet potato for a simpler look with a sweeter flavor contrast.