Tex-Mex Vegetarian Shepherd's Pie
0 Picture
Ingredients
- 2 lb yukon gold potatoes, peeled
- 1/4 C milk
- 1/4 C butter
- 3/4 tsp each salt & pepper
- 1 tbsp vegetable oil
- 2 carrots, diced
- 1 onion, chopped
- 1 green pepper, chopped
- 1 tbsp chili powder
- 1/2 tsp cumin
- pinch cayenne pepper
- 3/4 C bulgar
- 2 tbsp flour
- 1 1/2 C vegetable stock
- 1 C corn kernels
- 2 tbsp chopped parsley
Details
Level of difficulty Average
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Cut potatoes into 2 inch chunks. In saucepan of boiling water, cook potatoes for about 20 mins or until tender but not mushy. Drain and mash. Blend in milk, butter and 1/2 tsp each of salt & pepper.
Step 2
Meanwhile, in large skillet, heat oil over medium heat. Add carrots, onion, green pepper, chili powder, cumin and cayenne. Cook, stirring occasionally, for about 5 mins or until onion is softened. Add bulgar and flour. Cook, stirring for 1 min. Gradually pour in stock. Reduce heat to low. Cover and cook for 10 mins or until liquid is absorbed. Add corn and remaining salt & pepper.
Step 3
Spread bulgar mixture in a glass baking dish. Spread mashed potatoes over top. Sprinkle with parsley. Bake in 350 degree over for about 30 mins or until filling is bubbling. Broil 2 mins or until light brown.
Review this recipe