Vegetarian Shepherd's Pie I recipe

4 servings

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

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.