Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie
Recipe type: Entree
Vegetarian Shepherd’s Pie is a British food recipe that uses tofu with a mashed potato crust.
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • ¼ tsp thyme
  • ½ tsp ground coriander
  • pinch of black pepper
  • ½ cup walnuts, toasted and chopped
  • 1 cake frozen tofu, thawed and shredded
  • juice of half a lemon
  • 1–2 tbsp soy sauce
  • 4 large potatoes, peeled and cubed
  • 3 tbsp margarine
  • ½ cup milk
  • salt to taste
  • 2 tbsp vegetable oil
  • ½ lb mushrooms, sliced
  • 3 tbsp soy sauce
  • pinch of pepper
  • 1½ cup hot potato water
  • 2 tbsp cornstarch dissolved in ½ cup water
  1. Heat the oil in a medium-sized frying pan. Saute chopped onion in the oil with the thyme, coriander, and pepper until the onions are clear and soft, about 10 minutes. Stir in the chopped walnuts and shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from heat.
  2. To make the layer of mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil and then simmer until potatoes are soft. Drain, saving the hot potato water to use in the mushroom gravy.
  3. Place the potatoes in a large bowl and mash. Add the margarine, milk and salt. Stir well
  4. For the gravy, heat the vegetable oil in a skillet. Stir in the mushrooms, soy sauce, and pepper. Saute stirring occasionally, until the mushrooms are tender. Add hot potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
  5. Preheat the oven to 400F.
  6. Oil a 9 inch casserole dish. Spread the tofu mixture across the bottom of the dish, followed by the mushroom gravy and the mashed potatoes. Dot the top with butter or margarine. Bake at 400F for 15 to 20 minutes until the top becomes golden.

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