Vegetarian Tex-Mex Shepherd's Pie

"From Canadian Living Magazine."
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Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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.
  4. This is an "ease into vegetarianism" recipe. It is not overly bland, nor is it too spicy. The textures are wonderful in combination, too.
  5. 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.


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.
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