Vegetarian Shepherd's Pie I

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• 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.
• 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.
• 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.
• 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.
• bake in a preheated 350 degree f (175 degree c) oven for 30 minutes. garnish with the chopped parsley, and serve.