Tofu Shepherd's Pie

"This tofu version of a shepherd's pie is certainly not very traditional, but this recipe still makes for a hearty meal. This Shepherd's Pie is a casserole combining a tofu saute, mashed potatoes, and mushroom gravy. If you perform the 3 steps concurrently, you will shorten the preparation time. You should start the freeze-thaw tofu procedure the day before you expect to make the casserole. Prep time does not include thawing time for tofu. I like it even better the second day.From the Moosewood Collective."
 
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photo by hlkljgk
Ready In:
1hr 30mins
Ingredients:
19
Serves:
6
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ingredients

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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

  1. 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!
     
  2. I prefer Worcestershire sauce to Soy sauce - just a matter of preference. As another commented below, carrots are essential (and maybe peas). Carrots add sweetness and texture. Thanks for posting recipe.
     
  3. This is so yummy. Great with a side of corn or peas.
     
  4. 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.
     
  5. Oh my goodness, I never rated this excellent recipe. That's it folks, this is great. Leftovers fanatastic. Add a side of pickled beets and you are in veggie heaven. We've made this many times and have never been disappointed. So glad for the recipe, thank you.
     
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