Tofu Shepherd's Pie
photo by hlkljgk
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Tofu Layer
- 1 cake tofu, frozen, thawed, and shredded
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon ground coriander
- 1 pinch fresh ground black pepper
- 1⁄2 cup walnuts, toasted and chopped
- 1⁄2 lemon, juice of (about 1 Tbsp)
- 1 -2 tablespoon tamari soy sauce, to taste
-
Potato Layer
- 4 large potatoes, peeled and cubed
- 3 tablespoons butter
- 1⁄2 cup milk
- salt
-
Mushroom Gravy
- 2 tablespoons vegetable oil
- 1⁄2 lb mushroom, sliced
- 3 tablespoons tamari soy sauce
- 1 pinch fresh ground black pepper
- 1 1⁄2 cups hot potato water
- 2 tablespoons cornstarch, disolved in 1/2 cup water
directions
- To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
- For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
- Stir in the chopped walnuts and shredded tofu.
- When heated through, stir in lemon juice and soy sauce. Remove from heat.
- To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
- Bring to a boil, and then simmer the potatoes until soft.
- Drain, saving the hot potato water to use in the gravy.
- Mash the potatoes with the butter and milk. Salt to taste.
- For the gravy, heat the oil in a skillet.
- Stir in the mushrooms, soy sauce, and black pepper.
- Saute, stirring occasionally, until the mushrooms are tender.
- Add 1 1/2 cups of the 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.
- Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
- Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
- Dot the top with butter or margarine.
- Bake at 400°F for 15-20 minutes until the top becomes golden.
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Reviews
-
This is a great recipe! To make it even more authentic (according to my English husband), I added one diced carrot, and about 1/3 cup of frozen peas, and it really worked well. My husband is not a vegetarian, but he still loved it, and he thinks that this recipe tastes very comparable to those he has had in Great Britain. Well done!
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This recipe was a huge hit at a potluck with all non-veg people but me! I made ghosts out of the mashed potatoes for Halloween. Added 3 cloves garlic and subbed red bell pepper for onion. Made it gluten-free. Also, I froze the tofu before removing from package and pressing dry - still turned out amazing! My British grandma always has this or meat pie for family meals, now I will have my own to bring.
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