Vegetarian Tex-Mex Shepherd's Pie
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 6 potatoes (Yukon Gold are good if you can get them)
- 1⁄4 cup milk
- 2 tablespoons fresh parsley
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 carrots, diced
- 1 onion, diced
- 1 red pepper, diced
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin
- 1 pinch cayenne
- 3⁄4 cup Bulgar wheat
- 2 tablespoons flour
- 1 1⁄2 cups vegetable stock
- 1 cup corn kernel
directions
- Boil potatoes until tender, drain and mash.
- Blend with milk, parsley, butter and 1/2 tsp.
- each of salt and pepper.
- Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
- Add bulgur and flour; cook, stirring for 1 minute.
- Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
- Add corn and remaining salt and pepper.
- Spread vegetable mixture in 8 inch glass baking dish.
- Spread potatoes on top and broil for 2 minutes or until golden.
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Reviews
-
This was delicious! Great flavors with just the right amount of heat. I've never cooked with bulgur wheat before, and I'm glad I did. It was a perfect substitute for meat in this dish. I used fresh sweet corn kernels, which added a really nice touch to the filling I'll definately be making this again!
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I ended up using 2 cups of vegetable stock and simmering for an additional 10 minutes to cook the bulgar past the 'crunchy' stage. Flavor was great but I would caution less than a pinch of cayenne if you don't like heat on your tongue. I actually have a 1/16th measuring spoon (which is considered a pinch) and it was a tad too much for me, although other family members said it was fine. I used a ready made Bob Evan's mashed potatoes as we don't normally use potatoes and I didn't want a bag sitting around. It was just the right amount for this recipe. I have to say that I think this was actually better the second day.
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My honey is a vegetarian so I have been looking for tasty recipes to add to my repertoire. This one is very tasty and the bulghur takes on a meat-esque texture. I soaked the bulghur first for 30 min, used some canned peas for color and substituted instant potatoes for simplicity. Delish! Thanks for posting.
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RECIPE SUBMITTED BY
Miraklegirl
Toronto, Ontario
I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.