Vegetarian Shepherd's Pie I

3.9
(25)

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.

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

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)

  • 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

  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, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.

  2. 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.

  3. Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish.

  4. 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.

  5. 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.

  6. Bake in preheated oven for 30 minutes. Garnish with the chopped parsley, and serve.

Nutrition Facts (per serving)

496 Calories
13g Fat
86g Carbs
15g Protein
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.