Vegetarian Tex-Mex Shepherd's Pie

Miraklegirl's Note:

From Canadian Living Magazine.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 6 potatoes (Yukon Gold are good if you can get them)
• ¼ 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
• ½ teaspoon cumin
• 1 pinch cayenne
• ¾ cup Bulgar wheat
• 2 tablespoons flour
• 1 ½ cups vegetable stock
• 1 cup corn kernel

Directions:

1. Boil potatoes until tender, drain and mash.
2. Blend with milk, parsley, butter and 1/2 tsp.
3. each of salt and pepper.
4. Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
5. Add bulgur and flour; cook, stirring for 1 minute.
6. Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
7. Add corn and remaining salt and pepper.
8. Spread vegetable mixture in 8 inch glass baking dish.
9. Spread potatoes on top and broil for 2 minutes or until golden.

Reviews

[Kozmic Blues]

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!

[wife2abadge]

Absolutely delicious! I used only four potatoes and left out the butter. Otherwise, I made it as directed. It was too spicy for my dad, but I loved it.