Vegetarian Shepherd's Pie recipe

[Guest guest]

I tried this recipe tonight. It is THE best

shepherd's pie I have ever had.

I am new, but thought I would share.

 

 

http://allrecipes.com/Recipe/Vegetarian-Shepherds-Pie-I/Detail.aspx

 

 

Colleen

 

 

INGREDIENTS

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

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 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.

[Guest guest]

Thanks Colleen I love shepherd's pie

 

 

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