Vegetarian Shepherd’s Pie I

Gently boil potatoes in a large pot of water for 20 minutes, or until

tender. Drain, and return to the pot. Mash potatoes with 2

tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup

milk until fairly smooth. Set aside.

In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a

boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15

minutes. Add 1 1/2 cups more water, and bring to a boil. Add

bulgur, cover, and remove from heat. Let stand for 10 minutes.

In a large saucepan, melt the remaining 2 tablespoons of butter or

margarine over medium heat. Add onions, garlic, and carrots; saute

until the onions soften. Add mushrooms; cook and stir for 3 to 4

minutes. Sprinkle flour over vegetables; stir constantly for 2

minutes, or until flour starts to brown. Pour remaining 1 1/2 cups

milk over the vegetables, and increase heat to high. Stir with a

whisk until sauce is smooth. Reduce heat, and simmer for 5

minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.

Mix together vegetable mixture and kasha mixture in a large bowl.

Spoon into a buttered 10 inch pie pan, and smooth with a spatula.

Spread mashed potatoes over top, leaving an uneven surface.

Bake in a preheated 350 degree F (175 degree C) oven for 30

minutes. Garnish with the chopped parsley, and serve.

Course Breakfast

Cuisine Chinese