Vegetarian Shepherd's Pie I
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Butter (divided)1.5 tsps
Salt2 cups
Milk3 cups
Water2 cup
Bulgur2 cups
Onion (chopped)2 cloves
Garlic (minced)2 cups
Mushroom (fresh sliced)1.5 tbsps
All-Purpose Flour3 tbsps
Parsley (chopped fresh)Directions:
1
Gently boil potatoes in a large pot of water for 20 minutes, or until tender
2
Drain, and return to the pot
3
Mash potatoes with 2 tablespoons butter, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth
4
Set aside
5
While potatoes are cooking, bring 1 1/2 cups water and 1/2 teaspoon salt to a boil
6
Stir in kasha
7
Reduce heat, and simmer, uncovered, for 15 minutes
8
Add 1 1/2 cups more water, and bring to a boil
9
Add bulgur, cover, and remove from heat
10
Let stand for 10 minutes
11
Preheat oven to 350 degrees F (175 degrees C)
12
Butter a 10-inch pie pan or casserole dish
13
In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat
14
Add onions, garlic, and carrots; saute until the onions soften
15
Add mushrooms; cook and stir for 3 to 4 minutes
16
Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown
17
Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high
18
Whisk until sauce is smooth
19
Reduce heat, and simmer for 5 minutes
20
Stir in corn, 1/4 teaspoon salt, and black pepper to taste
21
Combine vegetable mixture and kasha in a large bowl
22
Transfer to prepared pan and smooth with a spatula
23
Spread mashed potatoes over top, leaving an uneven surface
24
Bake in preheated oven for 30 minutes
25
Garnish with the chopped parsley, and serve