Shepherd’s Pie

Tofu Layer
1 cake (12-ounce) tofu, frozen, thawed, and shredded
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1 large onion, chopped
2 tablespoons vegetable oil
¼ teaspoon thyme
½ teaspoon ground coriander seeds
Pinch of freshly ground black pepper
½ cup walnuts, toasted and chopped
Juice of ½ lemon (about 1 tablespoon)
1-2 tablespoons tamari soy sauce to taste

Potato layer
4 large potatoes, peeled and cubed
3 tablespoons butter or margarine
½ cup milk
Salt to taste

Mushroom Gravy
2 tablespoons vegetable oil
½ pound mushrooms, sliced
3 tablespoons tamari soy sauce
Pinch of freshly ground black pepper
1½ cups hot potato water
2 tablespoons cornstarch dissolved in ½ cup water

For the tofu layer, sauté 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 the 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 until the potatoes are 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. Sauté, stirring occasionally, until the mushrooms are tender. Add 1½ 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° for 15 to 20 minutes until the top becomes golden.

Serves 4


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