Instructions: Serves 6.

Preparation Time: about 1 hour.

Baking Time: 15 minutes.

On damp or chilly nights, this hearty casserole is especially welcome.

Although the recipe may seem complicated at first, it actually breaks down into three easy pieces: the mashed potatoes, the vegetable layer, and the mushroom gravy.

If you like, you can make the casserole ahead and bake it later. Once the mashed potatoes and vegetables are layered in the baking dish, it will keep fine, covered and refrigerated, for several days. Later, just make the mushroom gravy while the casserole bakes and you have a fancy dinner in no time.

When you cook the potatoes, cover them generously with water, since you will need about 3 cups of potato stock later in the recipe.

In a saucepan, combine the potatoes, garlic, and salt in about 5 cups of water, cover, and bring to a boil. Simmer until the potatoes are tender, about 15 minutes.

While the potatoes cook, in a large nonstick saucepan or skillet (see Note), saute the onions in the oil for 5 minutes, stirring frequently. Add the carrots and cauliflower, cover, and saute for another 5 minutes. Stir in the bell peppers, kasha, wine or sherry, dill, marjoram, and soy sauce.

Drain and set aside the cooked potatoes, reserving the potato stock, which you will need for the kasha, for mashing the potatoes, and for making the gravy. Add 1 1/2 cups of the potato stock to the vegetables and kasha, cover, and simmer for about 10 minutes, until tender. Add salt and pepper to taste.

Preheat the oven to 350 F.

Meanwhile, mash the potatoes in a large bowl with about 1/2 cup of their stock. Evenly spread the mashed potatoes on the bottom of a lightly oiled or sprayed 8 x 12-inch baking dish. Layer the vegetable and kasha mixture on top. Bake, uncovered, for 15 minutes.

While the casserole bakes, combine the mushrooms, sherry, soy sauce, marjoram, and 1 1/2 cups of the reserved potato stock in a saucepan and simmer until the mushrooms soften and release their juices, about 10 minutes. Whisk the dissolved cornstarch into the gravy and stir continuously for a few more minutes, until it thickens. Add pepper to taste.

To serve, cut the shepherds pie into six pieces and ladle some gravy on top of each serving. Garnish with parsley or scallions, if desired.

Note: If you do not have nonstick cookware, you will need to saute on somewhat lower heat for a slightly longer time and be vigilant about stirring to prevent sticking.

VARIATION: Kasha adds a subtle nutty flavor to the dish, but if you prefer, it can be omitted. Replace the kasha with another 1 1/2 cups of chopped vegetables and reduce the amount of potato stock to about 1/2 cup-just enough to prevent the vegetables from sticking as they saute.

continued in part 2

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