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. 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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