Vegetarian Shepherds' Pie
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1 lb firm tofu, frozen, thawed, pressed and shredded
- 4 large potatoes, peeled and cut
- 3 tablespoons margarine
- 1⁄2 cup soymilk
- salt
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 1⁄4 teaspoon ground thyme
- 1⁄2 teaspoon ground coriander
- pepper
- 1⁄2 cup walnuts, toasted and chopped
- 1⁄2 lemon juice (about 1 T.)
- 2 tablespoons tamari soy sauce
- 2 tablespoons vegetable oil
- 1 lb mushroom, sliced
- 6 tablespoons tamari soy sauce
- pepper
- 3 cups hot water (from potatoes)
- 4 tablespoons cornstarch, dissolved in 1/2 c. water
directions
- Freeze tofu over night, then thaw, press out excess liquid and break into small pieces.
- Potato Layer: Put potatoes in pan with just enough water to cover. Bring to a boil, then turn down heat and simmer until soft (about 20 minutes). Drain potatoes saving the starchy water for the mushroom gravy if possible. Mash potatoes with margarine, soy milk and salt to taste and set aside.
- Tofu Layer: Saute chopped onion in 2 T. oil with thyme, coriander and pepper until onions are translucent. Add chopped walnuts and shredded tofu. When heated through, stir in lemon juice and tamari. Remove from heat and set aside.
- Mushroom Gravy: Saute mushrooms, tamari and black pepper in 2 T. oil. Cook until they express most of their liquid. Add the potato water and bring to a boil. Slowly add the cornstarch mixture and cook at a low boil, continuing to stir until the gravy is thick and clear. Adjust spices if necessary.
- Putting it together: Spread tofu mixture evenly on the bottom of a casserole dish. Pour half of the mushroom gravy mixture on top (reserve the rest to serve with the meal). Spread the potatoes evenly on top of the tofu, mushroom mixture.
- Bake at 400 for 15-20 minutes or until the top starts to brown.
- Use the rest of the mushroom gravy to spoon on top of each serving.
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RECIPE SUBMITTED BY
I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking.
I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.