Vegetarian Shepherd's Pie I Recipe -
Vegetarian Shepherd's Pie I Recipe
  • READY IN ABOUT 2 hrs

Vegetarian Shepherd's Pie I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    1 hr 20 mins
  • COOK

    30 mins

    1 hr 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Apr 07, 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.

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.

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!

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!

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.

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.

Sep 08, 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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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 86.1 g
  • 28%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 13 g
  • 52%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 855 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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