Vegetarian Tex-Mex Shepherd's Pie
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 277 |
| pro | 7 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 50 g |
| fibre | 6 g |
| chol | 11 mg |
| sodium | 529 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 14 |
| vit A | 78 |
| vit C | 73 |
| folate | 19 |
Serve with: Cucumber Salad
Ingredients
- 6 Yukon Gold potatoes, (2 lb/1 kg)
- 1/4 cup milk
- 2 tbsp chopped fresh parsley
- 2 tbsp butter
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tbsp vegetable oil
- 2 carrots, diced
- 1 onion, chopped
- 1 sweet red pepper, chopped
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1 Pinch cayenne pepper
- 3/4 cup bulgur
- 2 tbsp all-purpose flour
- 1-1/2 cups vegetable stock
- 1 cup corn kernels
Preparation
Peel and cut potatoes into 2-inch (5 cm) chunks. In saucepan of boiling water, cover and cook potatoes until tender, about 20 minutes; drain and mash. Blend in milk, parsley, butter and 1/2 tsp (2 mL) each of the salt and pepper.
Meanwhile, in large skillet, heat oil over medium heat; cook carrots, onion, red pepper, chili powder, cumin and cayenne pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add bulgur and flour; cook, stirring, for 1 minute. Gradually stir in stock; cover and cook over low heat until liquid is absorbed, about 10 minutes.
Add corn and remaining salt and pepper. Spread in 8-inch (2 L) square glass baking dish; spread potatoes over top. Broil for 2 minutes or until golden. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and store for up to 24 hours; reheat, covered, in 350°F/180°C oven for 30 minutes or until filling is bubbly.)
- Keywords : Main Course; Skillet; Bake; Vegetarian; Potatoes; Carrots; Corn; Vegetable broth;
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