Wednesday, April 6, 2011

Shepherd's Pie

Source: My favorite not-particularly-easy recipe to make. Every time I make it I change something or other, so it's quite malleable. Just make sure to use lots of mashed potatoes for the top! Comfort food at its best.

Rating: Very Favorable

Notes: This time I put a spinach layer in between the mushroom gravy and the potatoes. I'd forgotten to freeze tofu in advance, so I used soy crumbles instead. And I didn't add the coriander.

  • 2 tablespoons oil
  • 1 cake tofu
  • 1 large onion, chopped
  • 1/4 teaspoon thyme
  • 1/2 teaspoon coriander
  • pepper
  • 1/2 cup walnuts, chopped
  • 1 lemon, juice of
  • 5 tablespoons soy sauce
  • 4 large potatoes
  • 3 tablespoons butter
  • 1/2 cup milk
  • 1/2 pound mushrooms
  • 1 1/2 cups hot potato water
  • 2 tablespoons cornstarch, dissolved in 1/2 c. water

  1. Freeze, thaw and shred tofu (make sure to freeze a day ahead of time). Saute onion in 1 tablespoon oil with thyme, coriander, and some pepper. Add walnuts and shredded tofu. When heated through, add lemon and 2 tablespoons soy sauce.
  2. Peel, cube and boil potatoes and mash with butter and milk. Save the potato water!
  3. Saute mushrooms, 3 tablespoons soy sauce and some pepper in 1 tablespoon oil. Add hot potato water and bring to boil. Stir in cornstarch water. Stir until thick.
  4. Oil a casserole dish and put the tofu mixture in the bottom, then the mushroom gravy, and then the potatoes. Dot the top with butter and bake at 400 for 15-20 minutes.

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