TEX MEX VEGETARIAN SHEPHERD'S PIE

TEX MEX VEGETARIAN SHEPHERD'S PIE image

Yield 4 people

Number Of Ingredients 33

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Ingredients

2 lbs (about 6) (1 kg) Yukon Gold potatoes, peeled

1/4 cup (50 mL) milk

1/4 cup (50 mL) butter

3/4 tsp (4 mL) each salt and pepper

1 tbsp (15 mL) vegetable oil

2 carrots, diced

1 onion, chopped

1 sweet green pepper, chopped

1 tbsp (15 mL) chili powder

1/2 tsp (2 mL) ground cumin

Pinch cayenne pepper

3/4 cup (175 mL) bulgur

2 tbsp (25 mL) all-purpose flour

1-1/2 cups (375 mL) vegetable stock

1 cup (250 mL) corn kernels

2 tbsp (25 mL) chopped fresh parsley or pumpkin seeds

Steps:

Preparation Cut potatoes into 2-inch (5 cm) chunks. In saucepan of boiling water, cook potatoes for about 20 minutes or until tender but not mushy; drain and mash. Blend in milk, butter and 1/2 teaspoon (2 mL) each of the salt and pepper. Meanwhile, in large skillet, heat oil over medium heat. Add carrots, onion, green pepper, chili powder, cumin and cayenne; cook, stirring occasionally, for 5 minutes or until onion is softened. Add bulgur and flour; cook, stirring, for 1 minute. Gradually pour in stock. Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed. Add corn and remaining salt and pepper. Spread in 8-inch (2 L) square glass baking dish; spread mashed potatoes over top. Sprinkle with parsley. (Make-ahead: Cover and refrigerate for up to 1 day; reheat covered.) Bake in 350°F (180°C) oven for about 30 minutes or until filling is bubbling. Broil for 2 minutes or until light golden