Nutty Harvest Loaf

Ingredients

• 2 tablespoons butter (plus extra for greasing)
• 1 lb potato
• diced
• 1 onion
• chopped
• 2 garlic cloves
• crushed
• 1 cup unsalted peanuts
• 1 13 cups fresh white breadcrumbs
• 1 egg
• beaten
• 2 tablespoons chopped cilantro
• 23 cup vegetable stock
• 1 cup sliced mushrooms
• 2 ounces sun-dried tomatoes
• sliced
• salt and pepper
• 23 cup sour cream
• 2 teaspoons tomato paste
• 2 teaspoons honey
• 2 tablespoons chopped fresh cilantro

Instructions

1. Grease a 1-lb loaf pan.
2. Bring a pan of lightly salted water to a boil and cook the potatoes for 10 minutes, until cooked through.
3. Drain well, mash, and set aside.
4. Melt 1 tablespoon butter in a skillet.
5. Add the onion and garlic and fry gently for 2-3 minutes, until soft.
6. Finely chop the nuts or process them in a food processor for 30 seconds with the breadcrumbs.
7. Mix the chopped nuts and breadcrumbs into the potatoes with the egg, cilantro, and stock.
8. Stir in the onion and garlic and mix well.
9. Melt the remaining tablespoon of butter in the skillet, add the sliced mushrooms, and cook for 2-3 minutes.
10. Press half of the potato mixture into the base of the loaf pan.
11. Spoon the mushrooms on top and sprinkle with the sun-dried tomatoes.
12. Spoon the remaining potato mixture on top and smooth the surface.
13. Cover with foil and bake in a preheated oven at 350 for 1 hour, or until firm to the touch.
14. Meanwhile, mix the sauce ingredients together.
15. Turn out the loaf, cut into slices, and serve with the sauce.