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Vegetarian Shepherd's Pie I
SUBMITTED BY:
Jen
"I had this at a friend's pot luck dinner and she gave me the recipe. It's definitely a comfort food on a cold winter night. The only downside is that it takes a while to prepare, but it's well worth the effort."
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
1 Hr 20 Min
COOK TIME
30 Min
READY IN
1 Hr 50 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 russet potatoes, peeled and cut into thirds
4 tablespoons butter
1 1/2 teaspoons salt
ground black pepper to taste
2 cups milk
3 cups water
1/2 cup kasha (toasted buckwheat groats)
2/3 cup bulgur
2 cups chopped onion
2 cloves garlic, minced
2 carrots, diced
2 cups fresh sliced mushrooms
1 1/2 tablespoons all-purpose flour
1 cup whole corn kernels, blanched
3 tablespoons chopped fresh parsley
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DIRECTIONS
Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
In a large saucepan, melt the remaining 2 tablespoons of butter or margarine over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10 inch pie pan, and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Garnish with the chopped parsley, and serve.
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REVIEWS
Reviewed on Oct. 17, 2003 by SHAMBI
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SHAMBI
Oct. 17, 2003
I enjoyed this alot!As new vegetarians i was looking for something to take the place of the turkey at Thanksgiving and this did the trick for us!
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7 users found this review helpful
I enjoyed this alot!As new vegetarians i was looking for something to take the place of the...
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Reviewed on Nov. 26, 2005 by
nokidoki
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nokidoki
Nov. 26, 2005
Loved the recipe, as did most of the guests.Had read in some reviews that it came out a little bland, so I added the garlic only when I blended the vegetables and the kasha/bulgur mix to keep a stronger flavour and I used dry mushroom soup mix instead of plain salt in step 3.Very nice!
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5 users found this review helpful
Loved the recipe, as did most of the guests.Had read in some reviews that it came out a little...
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Reviewed on Sep. 25, 2005 by
OTTERCOON
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OTTERCOON
Sep. 25, 2005
This is great! Even my meat-loving husband loved it - and that's saying something. The only criticism is that it is a teensy bit bland - it could use some spice of some type or another. But this will definitely be going on our repeat list.
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5 users found this review helpful
This is great! Even my meat-loving husband loved it - and that's saying something. The only...
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Reviewed on Oct. 17, 2003 by VEGGIEINBOSTON
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VEGGIEINBOSTON
Oct. 17, 2003
This is one of my favorite recipes, although it does take a long time to prepare. Well worth the effort. This appeared in The Vegetarian Planet cookbook.
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4 users found this review helpful
This is one of my favorite recipes, although it does take a long time to prepare. Well worth...
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Reviewed on Dec. 2, 2005 by linneasmom
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linneasmom
Dec. 2, 2005
A wonderful winter meal that is a big hit in our house with vegetarians and carnivores alike!
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1 user found this review helpful
A wonderful winter meal that is a big hit in our house with vegetarians and carnivores alike!
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Reviewed on Mar. 16, 2005 by VIRTUALSUZYQ
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VIRTUALSUZYQ
Mar. 16, 2005
Very Good
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1 user found this review helpful
Very Good
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Reviewed on Apr. 7, 2008 by
tonya
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tonya
Apr. 7, 2008
This was edible, but don't think I will make again. To be fair I used rice milk as I try to avoid animal products. Can't imagine that one thing would make it much different though. It was better with "Punk rock chickpea gravy" from Vegan with a vengence cookbook.
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0 users found this review helpful
This was edible, but don't think I will make again. To be fair I used rice milk as I try to...
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Reviewed on Oct. 21, 2007 by
amylouise
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amylouise
Oct. 21, 2007
There were some doubters in the house. We wanted to have an all-vegetarian week, and picked this out. It was great! Everyone loved it. It did take a bit of time, but not too bad really. Only thing to watch out for is that it makes A LOT. It took about three tries for us (2 adults, 1 kid) to finish it all. Have a salad with it.
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0 users found this review helpful
There were some doubters in the house. We wanted to have an all-vegetarian week, and picked...
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Reviewed on Sep. 15, 2007 by
magathy
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magathy
Sep. 15, 2007
My meat and potatoes husband loved this shepherd's pie. I cooked the veggies in a large cast iron skillet then mixed in the kasha mixture and spread the potatoes over it all. The skillet went right in the oven and left less dishes for me to clean. I'll add more vegetables next time, but otherwise this recipe is a keeper!
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0 users found this review helpful
My meat and potatoes husband loved this shepherd's pie. I cooked the veggies in a large cast...
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Vegetarian Shepherd's Pie I
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