23 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1

I had this at a friend's potluck dinner, and she gave me the recipe. It's definitely a comfort food on a cold winter night. The only downside is that it takes a while to prepare, but it's well worth the effort.

Candice
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

496.03 calories; 15.05 g protein; 86.08 g carbohydrates; 12.66 g fat; 32.23 mg cholesterol; 855.08 mg sodium.Full Nutrition


Reviews (19)

Read All Reviews

Most helpful positive review

09/25/2005
This is great! Even my meat-loving husband loved it - and that's saying something. The only criticism is that it is a teensy bit bland - it could use some spice of some type or another. But this will definitely be going on our repeat list.
(20)

Most helpful critical review

08/24/2009
My boyfriend and I are meat eaters and I'm trying to give us more vegetarian meals so I was hopeful about this recipe. We did not like it at all so much that we didn't eat it and threw it all in our compost bin. I'm not sure if it was the kasha or bulgur (I think kasha) that has the odd taste but that's what put me off. If you've had kasha and like the taste/smell then you may like this. But it just wasn't for us. And the grains were all mushy so the overall texture of the dish was bad to me. This may be a good option for existing vegetarians or those who like kasha/bulgur already but don't think this is a dish you can serve to unsuspecting meat eaters and have them enjoy it. It may be true for some but it was gross to us.
(3)
23 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1
11/26/2005
Loved the recipe as did most of the guests.Had read in some reviews that it came out a little bland so I added the garlic only when I blended the vegetables and the kasha/bulgur mix to keep a stronger flavour and I used dry mushroom soup mix instead of plain salt in step 3.Very nice!
(30)
09/25/2005
This is great! Even my meat-loving husband loved it - and that's saying something. The only criticism is that it is a teensy bit bland - it could use some spice of some type or another. But this will definitely be going on our repeat list.
(20)
10/17/2003
I enjoyed this alot!As new vegetarians i was looking for something to take the place of the turkey at Thanksgiving and this did the trick for us!
(16)
09/15/2007
My meat and potatoes husband loved this shepherd's pie. I cooked the veggies in a large cast iron skillet then mixed in the kasha mixture and spread the potatoes over it all. The skillet went right in the oven and left less dishes for me to clean. I'll add more vegetables next time but otherwise this recipe is a keeper!
(9)
10/17/2003
This is one of my favorite recipes although it does take a long time to prepare. Well worth the effort. This appeared in The Vegetarian Planet cookbook.
(9)
04/07/2008
This was edible but don't think I will make again. To be fair I used rice milk as I try to avoid animal products. Can't imagine that one thing would make it much different though. It was better with "Punk rock chickpea gravy" from Vegan with a vengence cookbook.
(7)
09/08/2009
Promising recipe but definitely on the bland side. I added in more veggies -- celery and a red bell pepper -- and some indian spices nutritional yeast and veggie bullion with the milk. It needed even more maybe some thyme or sage to give it more of a savory flavor? Also I think the kasha was unnecessary and I might just use all bulguhr in the future.
(6)
02/24/2010
Yikes! I made this and it tasted A.) like i was biting into soft buckwheat and B.) bland. i tried to add more spices or salt but everything i tried to add was not helpful. In the end we fed it to the chickens. They liked it.
(6)
12/02/2005
A wonderful winter meal that is a big hit in our house with vegetarians and carnivores alike!
(5)