Reviewed: Feb. 20, 2012

Finally a Shepherd's pie to replace the sadly missed meat version! My 2 kids (12 & 4) gobbled it up, and my husband had a sore belly he ate so much! I added some veggie stock with the flour and put a bottle of alfredo sauce in combination with rice milk to make the 1 1/2-2 cups of milk. I also used 1 cup of bulgur wheat cooked in 2 cups of water on low for 15 minutes instead of using the two different kinds of wheat. Thanks for an awesome recipe, this will be one of our regulars!

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Jodie

Cooking Level: Expert

Reviewed: Nov. 14, 2011

Lentils or soy sausage added to the veggie mixture was nice.

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Ellen

Reviewed: Nov. 7, 2011

I added more vegtables, left off the bulgar and kasha. Found this recipe to be truly delicious....Bravo! Great on a cold and rainy night..

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Suzanne's Favorite Recipes

Reviewed: Mar. 27, 2011

It was good. It turned out to be a little more labor intensive than I had planned on and we ended up having to cook it quite a bit longer than the recipe suggested. If I were to make this again I would definitely take some suggestions on how to spice it up, it was kinda bland though very filling.

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Tuesday

Cooking Level: Intermediate

Home Town: Lake Leelanau, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 24, 2010

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.

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SpiritedShannon

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Cork, County Cork, Ireland

Reviewed: Sep. 7, 2009

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.

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MonaG

Cooking Level: Intermediate

Home Town: Graniteville, Vermont, USA

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 24, 2009

My boyfriend and I are meat eaters and I'm trying to give us more vegetarian meals so I was hopeful about this recipe. We did not like it at all, so much that we didn't eat it and threw it all in our compost bin. I'm not sure if it was the kasha or bulgur (I think kasha) that has the odd taste but that's what put me off. If you've had kasha and like the taste/smell, then you may like this. But it just wasn't for us. And the grains were all mushy so the overall texture of the dish was bad to me. This may be a good option for existing vegetarians or those who like kasha/bulgur already but don't think this is a dish you can serve to unsuspecting meat eaters and have them enjoy it. It may be true for some but it was gross to us.

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suzrutte

Reviewed: Jan. 11, 2009

This was just ok. Like others said, it was bland.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 30, 2008

SO WONDERFUL! Very hearty, I didn't miss meat at all, neither did my meat-lover fiance.

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happychef211

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Nashville, Tennessee, USA

Reviewed: 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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