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    You are in: Home / Recipes / Vegetarian Shepherd's Pie Recipe
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    Vegetarian Shepherd's Pie

    Vegetarian Shepherd's Pie. Photo by hlkljgk

    1/1 Photo of Vegetarian Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Ms*Bindy's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Tofu Layer

    Potato Layer

    Mushroom Gravy

    Directions:

    1. 1
      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.
    2. 2
      For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
    3. 3
      Stir in the chopped walnuts and shredded tofu.
    4. 4
      When heated through, stir in lemon juice and soy sauce. Remove from heat.
    5. 5
      To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
    6. 6
      Bring to a boil, and then simmer the potatoes until soft.
    7. 7
      Drain, saving the hot potato water to use in the gravy.
    8. 8
      Mash the potatoes with the butter and milk. Salt to taste.
    9. 9
      For the gravy, heat the oil in a skillet.
    10. 10
      Stir in the mushrooms, soy sauce, and black pepper.
    11. 11
      Saute, stirring occasionally, until the mushrooms are tender.
    12. 12
      Add 1 1/2 cups of the potato water and bring to a boil.
    13. 13
      Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
    14. 14
      Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
    15. 15
      Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
    16. 16
      Dot the top with butter or margarine.
    17. 17
      Bake at 400°F for 15-20 minutes until the top becomes golden.

    Ratings & Reviews:

    • on January 06, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2012

      55

      This is so yummy. Great with a side of corn or peas.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Vegetarian Shepherd's Pie

    Serving Size: 1 (451 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 493.1
     
    Calories from Fat 234
    47%
    Total Fat 26.0 g
    40%
    Saturated Fat 6.5 g
    32%
    Cholesterol 18.1 mg
    6%
    Sodium 754.5 mg
    31%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 7.3 g
    29%
    Sugars 4.2 g
    17%
    Protein 16.1 g
    32%

    The following items or measurements are not included:

    potato water

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