Vegetarian Tex-Mex Shepherd'S Pie - cooking recipe

Ingredients

6 potatoes (Yukon Gold are good if you can get them)
1/4 cup milk
2 tablespoons fresh parsley
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
2 carrots, diced
1 onion, diced
1 red pepper, diced
1 tablespoon chili powder
1/2 teaspoon cumin
1 pinch cayenne
3/4 cup Bulgar wheat
2 tablespoons flour
1 1/2 cups vegetable stock
1 cup corn kernel

Preparation

Boil potatoes until tender, drain and mash.
Blend with milk, parsley, butter and 1/2 tsp.
each of salt and pepper.
Heat oil and saute carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
Add bulgur and flour; cook, stirring for 1 minute.
Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
Add corn and remaining salt and pepper.
Spread vegetable mixture in 8 inch glass baking dish.
Spread potatoes on top and broil for 2 minutes or until golden.