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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.
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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.
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3
Over medium heat, heat oil in a skillet for 30 seconds or so.
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4
Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
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5
Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
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6
Stir in mushrooms, tossing to coat.
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7
Stir in flour and cook stirring for another minute or so.
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8
Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
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9
Add bulgur and stir in well.
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10
Spread sweet potato topping over mixture.
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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.).
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12
Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
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13
Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.
