Vegetarian Tex-Mex Shepherd'S Pie

• 6 potatoes (Yukon Gold are good if you can get them)
• 1/4 cup milk
• 2 tablespoons fresh parsley
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1 onion, diced
• 1 red pepper, diced
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 pinch cayenne
• 3/4 cup Bulgar wheat
• 2 tablespoons flour
• 1 1/2 cups vegetable stock
• 1 cup corn kernel

1. Boil potatoes until tender, drain and mash.
2. Blend with milk, parsley, butter and 1/2 tsp.
3. each of salt and pepper.
4. Heat oil and saute carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
5. Add bulgur and flour; cook, stirring for 1 minute.
6. Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
7. Add corn and remaining salt and pepper.
8. Spread vegetable mixture in 8 inch glass baking dish.
9. Spread potatoes on top and broil for 2 minutes or until golden.

potatoes, milk, fresh parsley, butter, salt, pepper, vegetable oil, carrots, onion, red pepper, chili powder, cumin, cayenne, bulgar wheat, flour, vegetable stock, corn kernel

Taken from www.food.com/recipe/vegetarian-tex-mex-shepherds-pie-61541 (may not work)