I’m a big fan of leftovers or maybe I should rather say I’m a big fan of purposefully making more of one ingredient to form the base of a totally different dish the next day. Mashed potatoes work really well that way: one day they are accompanying a piece of grilled meat or fish, the next day they make an excellent topping for savory cupcakes or, like in this recipe, serve as the base for a Greek vegetable ragout. Most of the time I stick to the vegetables listed in the recipe but it tastes just a deliciously with other vegetables too. So if you need to clean out the veggie tray in your fridge just throw in what you’ve got. It’s the fresh herbs and the feta cheese that really give this dish its distinct taste.
Greek vegetable bake (serves 4)
1 1/2 lbs mashed potatoes or a mix of potatoes and sweet potatoes and other roots
1 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 leeks, halved lengthwise and sliced
1 zucchini, halved lengthwise and sliced
9oz mushrooms, halved and sliced
sea salt and cracked black pepper
1 tbsp paprika
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh mint, chopped
2 tbsp whole wheat flour
1 cup white wine
1 cup vegetable stock
3.5oz feta cheese, grated
Preheat the oven to 400 degrees. Heat the olive oil over medium heat and cook the onion and garlic until soft and translucent. Add the leek, zucchini and mushrooms and continue to cook for 8 to 10 minutes or until softened. Season with salt, pepper, paprika and the fresh herbs. Sprinkle with the flour and pour in the wine and stock. Allow to cook for another 5 minutes until slightly thickened. Place the mashed potatoes in an ovenproof baking dish leaving a space in the middle. Fill the e vegetable ragout in the middle. Sprinkle with the feta cheese and bake in the oven for 20 to 25 minutes or until lightly browned and bubbling.
