Vegetarian Shepherd's Pie

Submitted by bernrome

"This recipe comes from the book 'Living the G.I. Diet' by Rick Gallop. The original recipe calls for a cup of canned stewed tomatoes, but I substitute a cup of canned Italian style diced tomatoes."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3⁄4 cup bulgur
• 1 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1 1⁄2 cups vegetable broth
• 1 cup canned diced tomato, undrained
• 2 red new potatoes
• 1⁄4 cup water
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 cup frozen peas
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

directions

1. Heat oil in nonstick skillet over medium heat. Add the onion, garlic, bulgur, oregano, and basil and cook until the onion is softened, about 5 minutes. Add the broth and tomatoes, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the bulgur is just tender, about 10 minutes.
2. Preheat the oven to 400 degrees F.
3. Meanwhile, pierce the potatoes all over with a fork. Place the potatoes in a small bowl with the water and microwave on high for 5 minutes. Let cool.
4. Add the chickpeas, peas, and half each of the salt and pepper to the bulgur mixture and stir to combine. Scrape into an 8-inch casserole dish, smoothing the top.
5. Thinly slice the potatoes and layer them, overlapping slightly, on top of the bulgur mixture. Sprinkle with the remaining salt and pepper and the parsley.
6. Bake until the mixture is bubbly, about 20 minutes. Let cool slightly before serving.