Prep 30 mins
Cook 45 mins
Many years ago a roommate and I came up with a scrambled meat substitute - bulghur wheat. We served it many a time to our male college friends and when asked what it was - we said "Let's pretend it's a shepherd's pie." They ate it. Which either proves this is tasty or college boys will eat anything.
- 1 tablespoon oil
- 1 cup boiling water
- 1 cup Bulgar wheat
- 1 onion, diced
- 1 teaspoon beef bouillon, paste
- 1⁄2 cup cheddar cheese, shredded
- 1 cup frozen corn
- 1 1⁄2 cups potatoes, boiled and mashed
- Toast bulghur wheat on medium heat in skillet with oil.
- Add chopped onion and heat til onion is soft.
- Add one cup boiling water and teaspoon of bouillon paste or equivalent cube (I sometimes add a Tbsp of Worcestershire sauce if I have it).
- Turn off the heat under the pan and let sit until water is absorbed. This is your ground meat substitute.
- Place bulghur in casserole dish as bottom layer.
- Top the bulghur with corn.
- Top corn layer with mashed potatoes.
- Top mashed potato layer with shredded cheese and bake.
- Bake 350°F oven for about 45 minutes.
I added sliced green beans and grated carrots to the corn, and twice as much water (because it matched the recipe on the bulgur) with some worchestershire sauce to the bulgur. My husband ate it too (I didn't mention the vegetarian aspect at first). Perfectly tasty, but I think it would get extra yum from leftovers ... maybe garlicky green beans or something. Although I think the traditional shepherd's pie tastes more like this, we run a spicy kitchen!