Recipe by Jen
"I had this at a friend's potluck 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
russet potatoes, peeled and cut into thirds
1 1/2 teaspoons
ground black pepper to taste
kasha (toasted buckwheat groats)
fresh sliced mushrooms
1 1/2 tablespoons
whole corn kernels, blanched
chopped fresh parsley
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!
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.
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.
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!
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!
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.
Yikes! I made this and it tasted A.) like i was biting into soft buckwheat and B.) bland. i tried to add more spices or salt, but everything i tried to add was not helpful. In the end, we fed it to the chickens. They liked it.
Promising recipe but definitely on the bland side. I added in more veggies -- celery and a red bell pepper -- and some indian spices, nutritional yeast, and veggie bullion with the milk. It needed even more, maybe some thyme or sage to give it more of a savory flavor? Also I think the kasha was unnecessary and I might just use all bulguhr in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Shepherd's Pie I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 114
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make a meat-free shepherd's pie.
See how to make a shortcut shepherd’s pie with leftover beef.
Convert a comfort food classic into a tasty meal that's totally vegan.