By request – Sheperd’s Pie vegetarian version
For the mash (normally I use cauliflower mash) but for traditionalists I am including a recipe for mashed potatoes
2 large baking potatoes (about 1 pound worth)
1 clove of garlic
½ cup of milk
¼ cup of butter or olive oil
salt and pepper to taste
Peel and chop the potatoes into 1-2 inch chunks. Boil them in salted water (about 2 tablespoons for a 4 quart pot) until tender (when you run a knife through it and there’s no resistance). Drain and mash with a fork or a masher BUT DO NOT MASH WITH ANY FORM OF EQUIPMENT UNLESS YOU WANT GLUE.
For the mushroom mixture
2 large onions
2 large carrots (about half a pound)
1 pound of mushrooms (I used a mixture of cremini and shitake)
2 cloves of garlic
2 tablespoons butter
½ a block of tofu smooshed until it’s in small pieces (about 4 oz)
1 cup of peas
1 teaspoon chopped thyme
½ cup of white wine
1 tablespoon Maggi Seasoning
Quarter the onions and cut the carrots into 2 inch chunks. Stick them in the food processor with the mushrooms and garlic and pulse until coarsely chopped (you may have to do this in batches). In a large pot, sauté the vegetables in the butter and add ½ teaspoon of salt and ½ a teaspoon of pepper. Sautee for about 10 minutes until the vegetables have softened. Add the smooshed tofu and sauté another 10 minutes. Add the peas, thyme, white wine and Maggi and simmer for another 15 minutes until the alcohol has cooked off.
Put the mushroom mixture into the bottom of an 8×8 baking pan and cover with the mashed potatoes. Make at 350 for a half an hour to heat everything through. You can cover with foil and freeze and reheat for an hour at 350 degrees.