Shepherd's Pot Pie with Tofu

Here is the deal: I like the filling of pot pies better than the filling of Shepherd’s Pies. Shepherd's pies usually have a ground "meat" filling. I made one of these using tempeh for my meaty filling in my Peaceful Shepherd's Pie. Pot pies, on the other hand, usually have chunkier fillings of meat and vegetables.

Then there is the topping. I like the mashed potato topping of Shepherd’s Pies better than the dough topping of pot pies. So behold my creation: a Shepherd’s Pot Pie. It has the chunkier filling I like with the mashed potato topping I love.  

I used tofu and vegetables for my filling. You could use tempeh, seitan or just vegetables for the filling, depending on your likes and needs. I made a Shepherd's Pot Pie with Seitan for Tom.

This is a real “meat and potatoes” kind of dish. It's hearty and filling and delicious. My Shepherd's Pot Pies are the best of two great comfort dishes in one. Enjoy!

Shepherd’s Pot Pie with Tofu

 

GF

 

For the tofu filling­­­­­­­­­­­­­­­

1 block tofu, pressed and drained

2 Tbs. + 2 Tbs. chickpea flour

½ tsp. Kosher salt

½ tsp. black pepper

2 Tbs. extra-virgin olive oil

2 medium onions, peeled and chopped

3 carrots, peeled and chopped very small

2 stalks celery, chopped

1 cup green beans, chopped into 2- inch pieces

1/2 pound cremini mushrooms, sliced

1 small zucchini, diced

4 cloves garlic, minced

1 Tbs. tomato paste

1 tsp. dried thyme

2 Tbs. fresh parsley, chopped or 2 tsp. dried

1/2 tsp. ground cinnamon

2 cups low-sodium vegetable broth

2 tsp. vegan, gluten-free Worcestershire sauce

Kosher salt and black pepper to taste

For the Scallion Cheese Potatoes­­­­­­­­­­­­­­­

2 ½ pounds Yukon gold potatoes

2 Tbs. vegan butter (p. xx)

Kosher salt and black pepper to taste

1 cup scallions, chopped

1 ½ cup vegan mozzarella, shredded

To make the tofu filling: Cut the tofu into small cubes and place in a shallow bowl or dish. Add the chickpea flour, salt and pepper. Toss the tofu so it is coated with the seasoned flour. Heat 2 Tbs. of oil in a large skillet over medium-high heat. Cook the tofu until browned and crisp on all sides, about 8 minutes. Remove the tofu from the pan and set it aside.

 

Pre-heat the oven to 400 degrees. Add more oil to the pan if it is dry. Add the onions to the pan and sauté until the onions are tinged brown at the edges, about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the celery and green beans and cook for another 3 minutes. Add the mushrooms and cook until they are browned, about 5 minutes. Add the zucchini and garlic and cook another 2 minutes.

 

Add the tomato paste, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, and then stir in the broth and the Worcestershire sauce. Taste and add salt and pepper, as needed. Return the tofu to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 20 minutes while you prepare the potatoes.

 

To make the Scallion Cheese Potatoes: Cut the potatoes into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. You know the potatoes are done when a knife can easily go through them.

 

When the potatoes are done, drain off the water and return them to the saucepan. Add the butter and mash them to a puree. Stir in ½ cup of the cheese. Season the potatoes with salt and pepper.

 

Spoon the tofu and vegetable mixture into a 9-by-13-inch baking dish or individual ramekins and level it out with the back of the spoon. After that, spread the mashed potatoes evenly all over.

 

Sprinkle the scallions on top of the potatoes, scatter the remaining cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes. Put the oven on broil for 2 minutes to get the tops of the potatoes browner. Remove from the oven and let the pie sit for about 10 minutes to set. Serve while hot.

 The "V" Word: Say it. Eat it. Live it.