Vegetarian Shepherd's Pie

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3/4 cup bulgur
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 1/2 cups vegetable broth
• 1 cup canned diced tomato, undrained
• 2 red new potatoes
• 1/4 cup water
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 heat oil in nonstick skillet over medium heat. add the onion, garlic, bulgur, oregano, and basil and cook until the onion is softened, about 5 minutes. add the broth and tomatoes, and bring to a boil. reduce the heat to a simmer, cover, and cook until the bulgur is just tender, about 10 minutes.
• 2 preheat the oven to 400 degrees f.
• 3 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.
• 4 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.
• 5 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.
• 6 bake until the mixture is bubbly, about 20 minutes. let cool slightly before serving.