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Vegetarian Shepherd's Pie I

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."

Rating: This weblink has been rated 15 times with an average star rating of 4.0 Read Reviews (13)

Rate/Review | 1,285 people have saved this

What to Drink?

Wine Rose
Prep Time:
1 Hr 20 Min
Cook Time:
30 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Garnish with the chopped parsley, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 500 | Total Fat: 12.4g | Cholesterol: 33mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2005 by VIRTUALSUZYQ 
Very Good MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by MonaG 
Promising recipe but definitely on the bland side. I added in more veggies -- celery and a red... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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

 
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