Vegetarian Shepherd’s Pie | RICARDO

Ingredients

• 2 lb (900 g) russet potatoes, peeled and cubed
• 1/2 cup (125 ml) hot milk
• 2 tbsp unsalted butter, cubed
• 3/4 cup (75 g) cheddar cheese, grated
• 1 egg, beaten
• 1/2 lb (225 g) white mushrooms
• 1 onion, cut into 8 pieces
• 2 garlic cloves, halved
• 2 tbsp (30 ml) vegetable oil
• 1 cup (200 g) white buckwheat groats, rinsed and drained
• 1 1/2 cups (375 ml) water
• 3 tbsp (45 ml) soy sauce
• 1 can (10 oz/284 ml) cream-style corn
• 1 can (7 oz/199 ml) corn kernels, drained
• Paprika, to taste