Vegetarian Shepherd's Pie (crock Pot)

Total Time: 10 hrs Preparation Time: 1 hr Cook Time: 9 hrs

Ingredients

• Servings: 8
• 4 sweet potatoes, peeled and sliced
• 1 tablespoon butter
• salt
• pepper
• 1 cup bulgur (see note in description if you prefer a meat-lovers shepherd pie)
• 2 cups boiling water
• 1 tablespoon olive oil
• 2 onions, chopped
• 4 -5 carrots, peeled and sliced
• 4 -5 parsnips, peeled and sliced
• 4 garlic cloves, minced
• 2 teaspoons rosemary (or 1 tablespoon fresh rosemary minced)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces cremini mushrooms (or 8 ounce regular mushrooms, quartered)
• 1 tablespoon flour
• 1 cup vegetable broth
• 1/4 cup tomato paste
• 1 cup swiss cheese (optional)

Recipe

• 1 to make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). drain; mash potatoes, stir in butter and season with salt and pepper. set aside.
• 2 to make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. set aside.
• 3 over medium heat, heat oil in a skillet for 30 seconds or so.
• 4 add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
• 5 stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
• 6 stir in mushrooms, tossing to coat.
• 7 stir in flour and cook stirring for another minute or so.
• 8 stir in broth and tomato paste. bring mixture to a boil and then transfer to slow cooker.
• 9 add bulgur and stir in well.
• 10 spread sweet potato topping over mixture.
• 11 place a tea towel folded in half over top of stoneware to absorb excess moisture. (i used a paper towel but a tea towel would probably work so much better.).
• 12 cover and cook on low for 7-8 hours or on high for 3-4 hours or until vegetables are tender.
• 13 sprinkle with swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.