Recipes Vegetarian Shepherd's Pie I 3.9 (25) 20 Reviews 5 Photos 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. Submitted by jen Updated on July 14, 2022 Save Rate Print Share Trending Videos Close this video player 5 5 5 Prep Time: 1 hr 20 mins Cook Time: 30 mins Total Time: 1 hr 50 mins Servings: 5 Yield: 4 to 6 servings Jump to Nutrition Facts Ingredients 5 russet potatoes, peeled and cut into thirds 4 tablespoons butter, divided 1 ½ teaspoons salt ground black pepper to taste 2 cups milk 3 cups water ½ cup kasha (toasted buckwheat groats) ⅔ cup bulgur 2 cups chopped onion 2 cloves garlic, minced 2 carrots, diced 2 cups fresh sliced mushrooms 1 ½ tablespoons all-purpose flour 1 cup whole corn kernels, blanched 3 tablespoons chopped fresh parsley Directions 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, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside. While potatoes are cooking, bring 1 1/2 cups water and 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. Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish. In a large saucepan, melt the remaining 2 tablespoons of butter 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. Whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste. Combine vegetable mixture and kasha in a large bowl. Transfer to prepared pan and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface. Bake in preheated oven for 30 minutes. Garnish with the chopped parsley, and serve. I Made It Print Nutrition Facts (per serving) 496 Calories 13g Fat 86g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 496 % Daily Value * Total Fat 13g 16% Saturated Fat 7g 37% Cholesterol 32mg 11% Sodium 855mg 37% Total Carbohydrate 86g 31% Dietary Fiber 13g 46% Total Sugars 12g Protein 15g 30% Vitamin C 55mg 61% Calcium 188mg 14% Iron 3mg 19% Potassium 1554mg 33% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved