Vegetable Tofu Shepherds Pie Recipes

VEGAN TOFU SHEPHERD'S PIE

Steps:

• Remove tofu from package, squeeze out as much liquid as you can, then wrap in cotton towel and place heavy weight on top of wrapped block, let sit for 2 hours on counter or overnight in fridge.
• Cut tofu into1/2" pieces or crumble to resemble ground meat. Set aside.
• Heat oil in large, deep skillet.
• Saute onion until soft and clear, about 2 minutes. Add garlic and saute 1 minute more.
• Add celery, carrots, mushrooms and tofu to pot and cook until soft, 7-10 minutes.
• Add oregano and thyme and cook until fragrant, 1-2 minutes.
• Stir in tomato paste and flour. Mix well and cook 1 minute.
• Add wine to deglaze the pan. Scrape the bottom to release any browned bits.
• Gradually stir in broth and soy sauce and cook until smooth, thick sauce forms.
• Add corn, peas, salt, pepper and cayenne pepper. Cook until heated through. Taste and adjust seasoning to your liking.
• Preheat oven to 375°F (190°C).
• Grease a 9x13" (23x33cm) pan. Pour filling into pan.
• Top with mashed potatoes. The more rough the top, the more browned peaks you'll get.
• Bake for 20-30 minutes until potatoes are lightly golden and sauce bubbles up. For crispier potatoes, place under broiler for 2-3 minutes.
• Garnish with a sprinkle of paprika and chopped parsley.

VEGETARIAN SHEPHERD'S PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
• Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
• Bake in preheated oven until lightly browned on top, about 30 minutes.

VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
• While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
• In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
• In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
• Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

VEGETARIAN SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
• Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
• Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
• Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

VEGETARIAN SHEPHERD'S PIE

Steps:

• Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
• Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
• Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

TOFU SHEPHERD'S PIE

Steps:

• To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
• For the tofu layer, saute 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 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 the potatoes until 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.
• Saute, stirring occasionally, until the mushrooms are tender.
• Add 1 1/2 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°F for 15-20 minutes until the top becomes golden.

VEGETABLE TOFU SHEPHERDS PIE

Steps:

• Gently squeeze the water out of the Tofu block then shred - by hand with a fork or process in food processor.
• Saute the chopped vegetables in the broth with the thyme, coriander, and black pepper until the onions are translucent and carrots soften.
• Stir in shredded tofu.
• When heated through, stir in lemon juice and soy sauce. Remove from heat.
• To make the mashed potatoes, place the peeled, cubed potatoes in a saucepan and cover with lightly salted water.
• Bring to a boil, and then simmer the potatoes until soft. Drain.
• Mash the potatoes with the butter and fat-free Half & Half. Salt to taste.
• For the mushroom sauce, heat the 2 Tbsp vegetable broth 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 vegetable broth and bring to a boil.
• Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is thickened.
• Spray a 9 inch square casserole dish with PAM.
• Layer the tofu mixture, then the mushroom sauce, and then the mashed potatoes. Use a fork to form peaks in the mashed potatoes.
• Bake at 400°F for 30 minutes until the potato topping starts to brown.