Vegetarian Shepherd's Pie (Crock Pot)

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
  • To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
  • Over medium heat, heat oil in a skillet for 30 seconds or so.
  • Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
  • Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
  • Stir in mushrooms, tossing to coat.
  • Stir in flour and cook stirring for another minute or so.
  • Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
  • Add bulgur and stir in well.
  • Spread sweet potato topping over mixture.
  • Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
  • Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
  • Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.
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