Bulgur Shepherd's Pie

  • 50g/2oz bulgur wheat
  • 450g/1lb potatoes
  • 50g/2oz butter
  • 2tbsp milk
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 175g/6oz button mushrooms, quartered
  • 2 medium courgettes, chopped
  • 1 large carrot, chopped
  • 2tbsp chopped fresh parsley
  • 225g/8oz tin chopped tomatoes
  • 2 tbsp vegetable puree
  • 175ml/6fl oz vegetable stock
  • 100g/4oz mature Cheddar or vegetarian Cheddar, grated
  • Seasoning
  1. Place the bulgur wheat in a small bowl and pour over boiling water to just cover. Leave for 15 minutes, stirring occasionally with a fork, until the water is absorbed and the grain is soft.
  2. Cut the potatoes into chunks and boil for 10-15 minutes, or until tender, Drain and return to the pan. Mash with the butter and milk and season. Set aside.
  3. Heat the oil in a frying pan and fry the onion and garlic for 2-3 minutes. Add the mushrooms and cook for a further 2 minutes. Stir in the courgettes, carrot and parsley.
  4. Stir in the chopped tomatoes, vegetable puree and stock. Season. Cover and cook gently for 10-15 minutes or until the vegetables are tender.
  5. Preheat the oven to 200ºC/400ºF/Gas 6. Stir the softened bulgur wheat into the vegetable mixture and continue to cook gently, covered for a further 5 minutes.
  6. Transfer the mixture to a shallow ovenproof dish and spread evenly. Spoon the mashed potato on the top and smooth out with a fork.
  7. Sprinkle the grated cheese over the top and bake for 20-25 minutes or until golden.