Tex Mex Vegetarian Sheppard's Pie
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
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.
Pairs Well With
I found this recipe when looking for something including bulger on Canadian Living's online magazine. People who I've offered it to were equally impressed by the flavour and by the fact that it did not include meat. The bulger adds the chewy texture that ground meat would.