Vegetarian Shepherd's Pie I Recipe

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 3/4 teaspoon salt and 1/2 cup milk until fairly smooth. Set aside.

While potatoes are cooking bring 1 1/2 cups water and 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.

Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish.

In a large saucepan melt the remaining 2 tablespoons of butter 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. Whisk until sauce is smooth. Reduce heat and simmer for 5 minutes. Stir in corn 1/4 teaspoon salt and black pepper to taste.

Combine vegetable mixture and kasha in a large bowl. Transfer to prepared pan and smooth with a spatula. Spread mashed potatoes over top leaving an uneven surface.

Bake in preheated oven for 30 minutes. Garnish with the chopped parsley and serve.