Hearty Vegan Shepherd's Pie

Vegan Shepherd's Pie is a plant-based version of the classic dish, made with a savory filling of tofu, and vegetables, and topped with creamy mashed potatoes. Great for a cozy family dinner.

Ingredients:

– ▢1 lb extra-firm tofu – ▢1 ½ tablespoon Tamari  – ▢½ teaspoon smoked paprika – ▢1 teaspoon garlic powder – ▢½ teaspoon onion powder – ▢½ teaspoon chili powder – ▢2 tablespoon olive oil or broth – ▢1 large onion  – ▢7cloves garlic – ▢2 tablespoon flour – ▢2 tablespoon tomato paste – ▢⅓ c red wine – ▢2 teaspoon Italian seasoning – ▢2 c vegetable broth – ▢2 c frozen vegetables  – ▢1 ½ lb potatoes  – ▢⅔ c almond milk – ▢1 tbsp Tahini or vegan butter – ▢2 tablespoon basil

1. In a medium bowl combine Tamari, smoked paprika, garlic powder, onion powder and chili powder. Crumble the tofu and coat into a paste. Spread on a parchment lined baking sheet and bake at 350 F for 30-35 minutes stirring halfway through.

2. Add potatoes to a large pot of salted water and cook until tender, about 15 minutes. Drain, add garlic, almond milk and Tahini/vegan butter (if you decide to use it). Mash the potatoes until smooth.

3. Cook onion until softens and browns. Add garlic and cook for 1 more minute. Stir in tomato paste, flour and cook for 2-3 minutes. Add tofu, red wine and scrape up any browned bits off the bottom of the pan. Add Italian seasoning, broth, frozen vegetables, salt and Cayenne pepper. Simmer the sauce for 5 minutes.

4. Spread the Shepherd's pie filling on the bottom of a 1 ¼ qt (7.5" x 6") baking dish.

5.  Evenly spoon the mashed potatoes on top and cook in a preheated to 400 F oven for 15 minutes. If you desire you can dollop a bit of Tahini or Vegan butter on top of mashed potatoes. Turn to broil and cook for another 5-7 minutes until the potatoes are lightly golden.

6. Remove Shepherd's Pie from the oven, sprinkle with some chopped parsley or basil and serve.

You'll also like this tofu recipe:

Eggplant Tofu Curry