Vegetarian Shepherd's Pie I

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.

• Preparation Time: 1 hr 20 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 50 mins
• Calories: 496 Calories

Ingredients

• 1 ½ teaspoons salt
• 2 cups milk
• 1 ½ tablespoons all-purpose flour
• 3 cups water
• 2 cups fresh sliced mushrooms
• ground black pepper to taste
• 2 cups chopped onion
• 4 tablespoons butter, divided
• 2 carrots, diced
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 5 russet potatoes, peeled and cut into thirds
• ½ cup kasha (toasted buckwheat groats)
• ⅔ cup bulgur
• 1 cup whole corn kernels, blanched

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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