Vegetarian Shepherd's Pie I Recipe

Ingredients
<br>- 5  russet potatoes, peeled and cut into thirds
<br>- 4 tablespoons butter, divided
<br>- 1 ½ teaspoons salt
<br>- ground black pepper to taste
<br>- 2 cups milk
<br>- 3 cups water
<br>- ½ cup kasha (toasted buckwheat groats)
<br>- ⅔ cup bulgur
<br>- 2 cups chopped onion
<br>- 2 cloves garlic, minced
<br>- 2  carrots, diced
<br>- 2 cups fresh sliced mushrooms
<br>- 1 ½ tablespoons all-purpose flour
<br>- 1 cup whole corn kernels, blanched
<br>- 3 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>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.
<br>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.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish.
<br>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.
<br>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.
<br>step 6: Bake in preheated oven for 30 minutes. Garnish with the chopped parsley, and serve.
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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)
- ⅔ 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
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.

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