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Vegetarian Shepherd's Pie I

Vegetarian Shepherd's Pie I

  • Prep

    1 h 20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
Jen

Jen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 86.1g
  • 28%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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 or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Garnish with the chopped parsley, and serve.
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Reviews

nokidoki
28

nokidoki

11/26/2005

Loved the recipe, as did most of the guests.Had read in some reviews that it came out a little bland, so I added the garlic only when I blended the vegetables and the kasha/bulgur mix to keep a stronger flavour and I used dry mushroom soup mix instead of plain salt in step 3.Very nice!

OTTERCOON
19

OTTERCOON

9/25/2005

This is great! Even my meat-loving husband loved it - and that's saying something. The only criticism is that it is a teensy bit bland - it could use some spice of some type or another. But this will definitely be going on our repeat list.

SHAMBI
16

SHAMBI

10/17/2003

I enjoyed this alot!As new vegetarians i was looking for something to take the place of the turkey at Thanksgiving and this did the trick for us!

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