Name: Vegetarian Shepherd’s Pie
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 2 lb (900 g) russet potatoes, peeled and cubed; 1/2 cup (125 ml) hot milk; 2 tbsp unsalted butter, cubed; 3/4 cup (75 g) cheddar cheese, grated; 1 egg, beaten; 1/2 lb (225 g) white mushrooms; 1 onion, cut into 8 pieces; 2 garlic cloves, halved; 2 tbsp (30 ml) vegetable oil; 1 cup (200 g) white buckwheat groats, rinsed and drained; 1 1/2 cups (375 ml) water; 3 tbsp (45 ml) soy sauce; 1 can (10 oz/284 ml) cream-style corn; 1 can (7 oz/199 ml) corn kernels, drained; Paprika, to taste

Preparation

Mashed Potatoes
- Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 20 minutes or until tender. Drain. Return the potatoes to the pot. With a potato masher, mash the potatoes with the milk and butter until smooth. Add the cheese and egg. Mix vigorously with a wooden spoon. Season with salt and pepper. Cover and set aside.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
Buckwheat Filling
- Meanwhile, in a food processor, finely chop the mushrooms, onion and garlic.
- In another large pot over high heat, brown the mushroom mixture in the oil. Add the buckwheat and cook for 2 minutes. Add the water and soy sauce. Simmer for 15 to 20 minutes, stirring occasionally, or until the liquid has completely evaporated. Season with pepper.
Assembly
- Spread the buckwheat mixture over the bottom of an 11 x 8-inch (28 x 20 cm) baking dish. Cover with the cream-style corn and corn kernels. Top with the mashed potatoes. Using a fork, make a decorative pattern in the mashed potatoes. Sprinkle with paprika.
- Bake for 25 minutes. Finish cooking under the broiler for 3 minutes or until nicely browned. Let rest for 10 minutes.

Vegetarian Shepherd’s Pie

Categories

Ingredients

Mashed Potatoes

Buckwheat Filling

Assembly

Preparation

Mashed Potatoes

Buckwheat Filling

Assembly

Personal Note