Shepherd's Pie

Author:Inspired by Moosewood Sundays
Yield:4 Serving(s)
Category:Main Courses


cake firm tofu, frozen, thawed, and shredded
large onion, chopped
2 tbsp. vegetable oil
1/4 tsp. thyme
1/2 tsp. ground coriander seeds
pinches freshly ground black pepper
1/2 cups walnuts, toasted and chopped
1 tbsp. juice of 1/2 lemon (about 1 tablespoon)
1-2 tbsp. soy sauce to taste
large potatoes, peeled and cubed
3 tbsp. butter or margarine
1/2 cups milk
 salt to taste
Mushroom gravy
2 tbsp. vegetable oil
1/2 lb. mushrooms, sliced
3 tbsp. soy sauce
pinches freshly ground black pepper
1 1/2 cups hot potato water
2 tbsp. cornstarch dissolved in 1/2 cup water


  1. This Shepherd's Pie is a casserole combing three elements: a tofu sauté, mashed potatoes, and mushroom gravy. If you perform the three operations concurrently, you will shorten the preparation time considerably. Start the freeze-thaw tofu procedure at least the day before you expect to make the casserole.
  2. 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.
  3. 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.
  4. 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 1 1//2 cups of 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.
  5. 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 400º for 15 to 20 minutes until the top becomes golden.