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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

(Help)

Servings
USMETRIC

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

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

I enjoyed this alot!As new vegetarians i was looking for something to take the place of the... MORE

Reviewed on Nov. 26, 2005 by nokidoki

Loved the recipe, as did most of the guests.Had read in some reviews that it came out a little... MORE

Reviewed on Sep. 25, 2005 by OTTERCOON

This is great! Even my meat-loving husband loved it - and that's saying something. The only... MORE

Reviewed on Oct. 17, 2003 by VEGGIEINBOSTON

This is one of my favorite recipes, although it does take a long time to prepare. Well worth... MORE

Reviewed on Dec. 2, 2005 by linneasmom

A wonderful winter meal that is a big hit in our house with vegetarians and carnivores alike! MORE

Reviewed on Mar. 16, 2005 by VIRTUALSUZYQ

Very Good MORE

Reviewed on Apr. 7, 2008 by tonya

This was edible, but don't think I will make again. To be fair I used rice milk as I try to... MORE

Reviewed on Oct. 21, 2007 by amylouise

There were some doubters in the house. We wanted to have an all-vegetarian week, and picked... MORE

Reviewed on Sep. 15, 2007 by magathy

My meat and potatoes husband loved this shepherd's pie. I cooked the veggies in a large cast... MORE