Anyway, the following is currently in progress in the kitchen and smells amazing - I'll update with eat-ability later:
Artichoke and Mushroom Pie, serves 4-6
a thick slice butter(EDIT: Nuttalex)
2 stalks celery
400g Jerusalem artichokes (EDIT: + 1 large carrot as I had less JA's than this)
5 large field mushrooms (EDIT: Button mushrooms x 10)
4 tomatoes (EDIT: Tinned chopped tom's as out of season!)
4 tbsp dry Masala (EDIT: Masala has been packed, used dry sherry)
2 tbsp flour
600 ml stock
2 bay leaves, a few sprigs thyme (EDIT: Used some rosemary)
butter for baking
1. Peel the onions; finely chop; cook over low heat in some butter and oil for approx 20mins - until soft.
2. Slice celery thinly; peel artichokes and cut into bite-sized pieces; stir into the onions. (EDIT: Do artichokes last as they oxidize, or cut and place into a bowl of lemon water.)
3. Cut the mushrooms into chunks; add to pan until they have softened; chop the tomatoes; add to pan.
4. Add the marsala; cook briefly then add the flour; leave to sizzle for a bit so the flour cooks thoroughly, then add the stock. Stir to a rich thick stock (EDIT: I interpreted this as cook down to a rich thick stock, which it does really nicely). Season well. Add the herbs.
5. Meanwhile, peel the potatoes (EDIT: or be lazy and wash them and make a champ style mash), slice; boil until tender; drain, then place on top of the filling in a single layer; dot with butter; bake for 25-30 mins at 200C.
From Nigel Slater in the Observer 28 November 2004