Vegetarian Shepherd'S Pie I

• 5 russet potatoes, peeled and cut into thirds
• 4 tablespoons butter, divided
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 2 cups milk
• 3 cups water
• 1/2 cup kasha (toasted buckwheat groats)
• 2/3 cup bulgur
• 2 cups chopped onion
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 cups fresh sliced mushrooms
• 1 1/2 tablespoons all-purpose flour
• 1 cup whole corn kernels, blanched
• 3 tablespoons chopped fresh parsley

1. Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
2. While potatoes are cooking, bring 1 1/2 cups water and 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish.
4. In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
5. Combine vegetable mixture and kasha in a large bowl. Transfer to prepared pan and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
6. Bake in preheated oven for 30 minutes. Garnish with the chopped parsley, and serve.

russet potatoes, butter, salt, ground black pepper, milk, water, kasha, bulgur, onion, garlic, carrots, mushrooms, flour, corn kernels, parsley

Taken from www.allrecipes.com/recipe/13931/vegetarian-shepherds-pie-i/ (may not work)