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.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

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 calories; 12.7 g total fat; 32 mg cholesterol; 855 mg sodium. 86.1 g carbohydrates; 15.1 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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! Read More
(30)

Most helpful critical review

Rating: 3 stars
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. Read More
(7)
24 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
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! Read More
(30)
Rating: 4 stars
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! Read More
(30)
Rating: 5 stars
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. Read More
(20)
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Rating: 5 stars
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! Read More
(16)
Rating: 5 stars
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! Read More
(9)
Rating: 5 stars
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. Read More
(9)
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Rating: 3 stars
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. Read More
(7)
Rating: 2 stars
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. Read More
(6)
Rating: 4 stars
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. Read More
(6)
Rating: 5 stars
12/02/2005
A wonderful winter meal that is a big hit in our house with vegetarians and carnivores alike! Read More
(5)