Name: Foragers' Pie
Yield: Serves 4-6
Ingredients: 1 1/2 lbs potatoes, such as red or Yukon gold, peeled and cut into large chunks; about 3 1/2 cups vegetable stock (enough to cover the potatoes); salt and freshly ground black pepper; 6 medium or 4 large onions, finely sliced; 1 tablespoon olive oil; 1 3/4 lbs fresh mushrooms, roughly chopped; 4 large organic free-range eggs; 1/2 cup fresh flat-leaf parsley, finely chopped

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Foragers' Pie

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Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Variations

For a bit of heat, add 1 finely chopped chile to the mushroom mixture. For a more substantial vegetarian main course, add a layer of roasted peppers and eggplant. You can also add 1 1/2 cups grated cheese to the potato mixture (or simply grate it over the top), which will make the dish milchig.

Recipe notes

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