Looking for a vegetarian take on the classic shepherd's pie? You'll love this option.
Ingredients
1 small
Yellow onion
(finely chopped)
2 clove(s)
Garlic
(minced)
2 potato
Potato
1 tsp
Olive Oil, Extra Virgin
3/4 cup
Bulgur, dry
1 tsp
Oregano, dried
1/2 tsp, leaves
Basil, dried
1 1/2 cup
Vegetable stock/broth
1 cup
Tomatoes, canned, stewed
1/4 cup
Water
1 can (15oz)
Chickpeas, canned, drained
(rinsed)
1 cup
Frozen green peas
1/2 tsp
Salt and pepper
2 tbsp
Parsley, Italian, fresh
Instructions
Prep your onion, garlic, and potatoes and set them aside.
Heat a nonstick skillet over medium heat. When warm, add the olive oil, onion, garlic, bulgur, oregano, and basil and cook until the onion is softened about 5 minutes.
Add the broth and tomatoes, breaking up the tomatoes with the back of a spoon, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the bulgur is just tender about 10 minutes.
While the dish is simmering, preheat the oven to 400F (204C).
Meanwhile, pierce the potatoes all over with a fork. Place the potatoes in a small bowl with the water and microwave on high for 5 minutes. Let cool.
Add the chickpeas, peas and half each of the salt and pepper to the bulgur mixture and stir to combine. Scrape into an 8-inch casserole dish, smoothing the top.
Thinly slice the potatoes and layer them, overlapping slightly on top of the bulgur mixture. Sprinkle with the remaining salt and pepper and the parsley.
Bake until the mixture is bubbly, about 20 minutes. Let cool slightly before serving. Freeze leftovers.
