Tuesday, August 24, 2010

Shepherd's Pie

I have been busy working and haven't had much time to cook recently, but I thought I'd share this recipe with you until I have time to try something new. It takes a bit of time, but it's so worth it.


Freeze solid:

1 pound firm tofu


Thaw and crumble tofu, then proceed with recipe.

For tofu mixture, sauté until onions are soft:

1 large onion, chopped

2 Tbsp. oil

¼ tsp. thyme

½ tsp. coriander


Then add:

Crumbled tofu from above

½ cup walnuts, toasted and chopped

Tbsp. lemon juice

2 Tbsp. Braggs


Cook for 5-10 minutes.

For mashed potatoes, boil until soft:

4 medium potatoes


Drain, saving water, and mash with the following to taste:

Unsweetened soy milk

Salt


For gravy, sauté 3-4 minutes:

2 cans (10 ounces) mushrooms, drained

2 Tbsp. oil


Then add:

3 Tbsp. Braggs

cups potato water


Simmer 2 minutes. Then add the following mixture:

2 Tbsp. cornstarch

½ cup water


Simmer until thickened.

Place tofu mixture in the bottom of a 3 quart baking dish. Pour mushroom gravy over and then spread the potatoes on top. Bake @ 400˚ for 20 minutes or until golden.

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