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vegetarian-shepherds-pie-i.json
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{
"directions": [
"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.",
"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.",
"Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish.",
"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.",
"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.",
"Bake in preheated oven for 30 minutes. Garnish with the chopped parsley, and serve."
],
"ingredients": [
"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"
],
"language": "en-US",
"source": "allrecipes.com",
"tags": [],
"title": "Vegetarian Shepherd's Pie I",
"url": "http://allrecipes.com/recipe/13931/vegetarian-shepherds-pie-i/"
}