X-ray Rocks: Shepard's Pie

Wednesday, November 19, 2008

Shepard's Pie

I made a Shepard's Pie last week. The recipe's from the Sunday's At Moosewood cookbook. Every vegetarian should have a copy. The book is divided into regional sections - vegetarian recipes from Africa, British Isles, Italy, China, Mexico, ect. ect.
I used a prepared tofu "sausage" instead of the frozen, shredded tofu called for in the recipe and pre-packaged mashed potatoes, because they were free with a purchase at the grocery store.

Tofu Layer -

Tofu "sausage" 16 oz pkg
1 large onion chopped
2 med carrots sliced
1/2 cup celery sliced (or any root veg. of your choice, parsnips,beets,ect.)
2 Tbs veg. oil
1/4 tsp thyme
1/2 tsp coriander/cumin seeds
pinch freshly ground black pepper
1 Tbs lemon juice
2 Tbs soy sauce

Saute the onions, sliced vegetables, and spices in the oil until the onions are translucent. Stir in the tofu, lemon juice, soy sauce, and black pepper. When heated through, remove from heat and set aside. Place this first layer in a well greased 9x9 inch baking dish.

Potato Layer

Use pre-packaged mash potatoes (like me) OR

4 large potatoes, peeled and cubed
3 Tbs butter
1/2 cup milk
salt to taste

Place cubed potatoes in saucepan and cover with lightly salted water. Bring to boil, simmer until potatoes are soft. Drain - saving hot potato water to use in gravy. Mash potatoes with butter and milk. Salt to taste. Set aside.

Mushroom Gravy

2 Tbs veg. oil
1/2 lb mushrooms, sliced
3 Tbs soy sauce
pinch black pepper
1 1/2 cups hot potato water
2 Tbs corn starch dissolved in 1/2 cup water

Heat oil in a skillet, stir in mushrooms, soy sauce and black pepper. Saute until mushrooms are tender. Add 1 1/2 cups hot potato water and bring to a boil. Slowly stir in cornstarch mixture and cook at a low boil, stirring continuously, until gravy in clear and thick.

Pour mushroom gravy over veg./onion layer in baking dish.