Recipe by jen
"This dish takes some time to prepare, but it well worth the effort. It's an excellent vegetarian alternative at any holiday meal."
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medium potatoes, peeled
1 1/2 teaspoons
fresh ground black pepper to taste
kasha (toasted buckwheat groats)
carrots, finely chopped
1 1/2 tablespoons
corn kernels, blanched
I cannot have a pie without a bottom crust at least. Adding that gives this recipe some of the savory-ness to send it over the top. I also added some leftover green bean casserole and because my husband brought home a couscous mix rather than plain couscous, 'n that seasoning packet (Marakesh Express Wild Mushroom) added something so it wasn't overly bland. [Husband still wanted meat and gravy, but teenaged son said, Mmm...mushrooms!]
This recipe was absolutely delicious! I made it tonight for dinner, and my husband had two servings. Very tasty. I did substitute soy meat for the kasha and bulgar, and added a little rosemary, but other than that the flavor was wonderful and I will definitely make this again!
This was a hit at Thanksgiving! It does take a while in prep time, but is worth it. Very good flavors and textures. It also freezes well. I have made it several times since November and my family loves it.
The kasha and bulgar did not impress me. Frankly it was pretty nasty and bland. The rest of the recipe works pretty well, but I think I'll look for a recipe that uses fake meat next time for my Shepard's pie fix.
* Percent Daily Values are based on a 2,000 calorie diet.
Lambless Shepherd's Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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