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Shepherd's Pie #1

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  • 1 Cake tofu; frozen, thawed and shredded
  • 1 lg Onion; chopped
  • 2 tb Vegetable oil
  • 1/4 ts Thyme
  • 1/2 ts Ground coriander seeds
  • 1 pn Freshly ground black pepper
  • 1/2 c Walnuts; toasted and chopped
  • 1 Lemon; juice of
  • 1 -(up to)
  • 2 tb Tamari soy sauce (to taste)
  • 4 lg Potatoes; peeled and cubed
  • 3 tb Butter or margerine
  • 1/2 c Milk
  • Salt to taste
  • 2 tb Vegetable oil
  • 1/2 lb Mushrooms; sliced
  • 3 tb Tamari soy sauce
  • 1 pn Freshly ground black pepper
  • 1 1/2 c Hot potato water (from boiling potatoes)
  • 2 tb Cornstarch dissolved in
  • 1/2 c Water


NOTE: Do all this concurrently to save time.
For tofu layer, saute chopped onions in oil with thyme, coriander, and black pepper until 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 mashed potatoes, place cubed potatoes in saucepan and cover with lightly salted water. Bring to a boil, and then simmer until potatoes are soft. Drain, saving hot potatoe water to use in the gravy. Mash the potatoes with 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 potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until th egravy is clear and thick.
Oil a 9-inch square casserole dish [maybe bigger; mine boiled over - ek] 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 for 15-20 minutes, until the top becomes golden.
From archives. Downloaded from Glen's MM Recipe Archive,