Cast iron is best for this. And a mandolin. On a low heat with just a tsp of oil, i use grapeseed or coconut, i start with a thin layer of potato, then sweet potato, onion, garlic, parsley...this one has a bit of grated parm...
-The potatoes are starting to cook as i prep the next...

Carrots, celery, yellow beets, more onion...

The cooked grains...pat them down...
-that is garden celery leaves...optional, lol.

Top with more sweet and regular potato...

Pre-heat oven 375, cover 'shipwreck' and steam on low heat for aprox 10-15 min. on stove burner...
Transfer to middle of oven and bake uncovered for 1/2 hour...peek and check, but you want a bit of top brown.
-i did salt and pepper and drizzled another tsp of olive oil...so far just barely a tbsp of oil and no other stock or liquid needed as the veggies and potatoes are releasing their liquids...

This post was edited by sleevendog on Tue, Nov 19, 13 at 11:00

uh-oh, the next step, baked, must be on husbands phone...
Here is one from last summer in a larger cast iron and topped with seared steak.
(if we had unexpected guests, i would have sliced the steak, topped with the fresh tomatoes, and put back in the over for 5min.) Would serve 4 easy but we probably finished it off...or had leftovers for breakfast....

Here is another one from Sept. Probably flounder and lots of fresh tomatoes, olives, lemon...on top of the potato bake. I just placed the fish on the 'shipwreck', (hot from the oven), with fresh toms and veggies, a bit of breadcrumbs, then back in the oven for 5, then broil for a few minutes. The potatoes, 'shipwreck', got buried that time...i prefer to see the paper thin potatoes up the sides...they get crisp like chips...(my dads favorite part, the crispy edges)

How about another pic...filleting flounder this past August...
(edit-i'll do another post about fish)

This post was edited by sleevendog on Wed, Nov 20, 13 at 3:48

'Making fish'...salting cod...
(sorry, saving that for another post)

This post was edited by sleevendog on Wed, Nov 20, 13 at 3:46

Loved the tutorial and the photographs. What a process for "making fish"!
How do you protect it from predators?? Hawks, herons, eagles, gulls, raccoons, fox, etc??

The heck with the pie...tell me more about that beautiful location and did you catch the fish in that body of water?

Mmmmm. it all looks good. Thanks for taking the time to share with us.

Sally

mustangs, that pic was the NorthAtlantic, coastal Newfoundland.
seagrass, the cod is in a rock salt 'pickle' for 3-10 days. Then a good three days of good dry windy coastal air. We take it in every night. A process passed down from generations past. We were taught by neighbors. We have a few thieving minks in the village, but they have not bothered our fish. The coastal birds have plenty of fresh catch in the sea though a few ravens, (i've heard the cussing), have been known to carry off a few, lol.

I love dishes like this, that invite experimentation and improvisation. Nice pictures!

Oh, I'm filing this idea away for a cold night! What great pics, thanks for sharing!

Sleevendog, THANK YOU for posting the 'recipe'
And the great pictures!
Your Shipwreck pies look absolutely wonderful!

I dearly love meals of this type.
I see several family gatherings in the near future!

Rusty