Vegetarian Shepherds' Pie

1. 1

   Freeze tofu over night, then thaw, press out excess liquid and break into small pieces.

2. 2

   Potato Layer: Put potatoes in pan with just enough water to cover. Bring to a boil, then turn down heat and simmer until soft (about 20 minutes). Drain potatoes saving the starchy water for the mushroom gravy if possible. Mash potatoes with margarine, soy milk and salt to taste and set aside.

3. 3

   Tofu Layer: Saute chopped onion in 2 T. oil with thyme, coriander and pepper until onions are translucent. Add chopped walnuts and shredded tofu. When heated through, stir in lemon juice and tamari. Remove from heat and set aside.

4. 4

   Mushroom Gravy: Saute mushrooms, tamari and black pepper in 2 T. oil. Cook until they express most of their liquid. Add the potato water and bring to a boil. Slowly add the cornstarch mixture and cook at a low boil, continuing to stir until the gravy is thick and clear. Adjust spices if necessary.

5. 5

   Putting it together: Spread tofu mixture evenly on the bottom of a casserole dish. Pour half of the mushroom gravy mixture on top (reserve the rest to serve with the meal). Spread the potatoes evenly on top of the tofu, mushroom mixture.

6. 6

   Bake at 400 for 15-20 minutes or until the top starts to brown.

7. 7

   Use the rest of the mushroom gravy to spoon on top of each serving.

* Per serving · 4 servings · Values may vary.