Vegetarian Shepherd's Pie I |
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Prep Time: 80 Minutes Cook Time: 30 Minutes |
Ready In: 110 Minutes Servings: 4 |
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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. 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.
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