Vegetarian Tex-Mex Shepherd's Pie |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Canadian Living Magazine. Ingredients:
6 potatoes (yukon gold are good if you can get them) |
1/4 cup milk |
2 tablespoons fresh parsley |
2 tablespoons butter |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon vegetable oil |
2 carrots, diced |
1 onion, diced |
1 red pepper, diced |
1 tablespoon chili powder |
1/2 teaspoon cumin |
1 pinch cayenne |
3/4 cup bulgar wheat |
2 tablespoons flour |
1 1/2 cups vegetable stock |
1 cup corn kernel |
Directions:
1. Boil potatoes until tender, drain and mash.
2. Blend with milk, parsley, butter and 1/2 tsp.
3. each of salt and pepper.
4. Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
5. Add bulgur and flour; cook, stirring for 1 minute.
6. Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
7. Add corn and remaining salt and pepper.
8. Spread vegetable mixture in 8 inch glass baking dish.
9. Spread potatoes on top and broil for 2 minutes or until golden.
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