Vegetarian Shepherd's Pie I

Ingredients

• 0.7 cup bulgur 
• 4 tablespoons butter 
• 2  carrots diced
• 1 cup corn kernels whole
• 1.5 tablespoons flour all-purpose
• 2 cups mushrooms fresh sliced
• 3 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 6 servings ground pepper black to taste
• 2 cups milk 
• 2 cups onion chopped
• 5  russet potatoes peeled cut into thirds
• 1.5 teaspoons salt 
• 3 cups water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• spatula
• pie form

Directions

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