Vegetarian Shepherd's Pie
A good, basic Shepherd's Pie recipe - it just uses tofu in place of the meat! :)
- 1.5 pounds potatoes (Yukon Gold or similar type), peeled, quartered, rinsed
- 3-4 tbsp olive oil, divided
- pepper to taste
- 4 tbsp Romano cheese
- 1 finely minced carrot
- 1 stalk finely minced celery
- 1 batch Tofu Crumbles
- 3/4 cup vegetable broth
- 1-2 tbsp corn starch
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp garlic powder (optional)
Preheat oven to 400 degrees F. Grease a 9" pie dish.
Boil or microwave potatoes in as little water as possible. Drain potatoes, reserving water. Mash potatoes well, adding 1-2 tbsp olive oil, pepper, and Romano cheese. Add water, a little at a time, while mashing, until a smooth consistency is achieved.
Heat broth, stir in corn starch.
Heat 1 tbsp oil in frying pan. Saute vegetables until tender, 5-10 minutes. Add Tofu Crumbles, heat an additional minute or two. Add broth and seasonings, continue cooking until the sauce is thickened.
Pour sauce into pie dish and spread it out evenly. Spread potatoes over the sauce, use a fork to "scrabble up" the surface to give it an interesting appearance (if desired). Bake 30-45 minutes, until potato topping is lightly browned.
Boil or microwave potatoes in as little water as possible. Drain potatoes, reserving water. Mash potatoes well, adding 1-2 tbsp olive oil, pepper, and Romano cheese. Add water, a little at a time, while mashing, until a smooth consistency is achieved.
Heat broth, stir in corn starch.
Heat 1 tbsp oil in frying pan. Saute vegetables until tender, 5-10 minutes. Add Tofu Crumbles, heat an additional minute or two. Add broth and seasonings, continue cooking until the sauce is thickened.
Pour sauce into pie dish and spread it out evenly. Spread potatoes over the sauce, use a fork to "scrabble up" the surface to give it an interesting appearance (if desired). Bake 30-45 minutes, until potato topping is lightly browned.