Ingredients

• 2 tbsps olive oil
• 1 onion, chopped
• 2 carrot, diced
• 2 celery stalks, diced
• 3 garlic, minced cloves
• 1 tofu, firm and drained block
• 240 mls (1 cup) mushrooms, sliced
• 240 mls (1 cup) frozen peas
• 240 mls (1 cup) vegetable broth
• 2 tbsps tomato paste
• 2 tbsps soy sauce
• 1 tbsp cornstarch
• 2 tbsps water
• 4 potatoes, peeled and chopped
• 240 mls (1 cup) non-dairy milk
• 2 tbsps vegan butter
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are soft, about 5-7 minutes.
3. Add the minced garlic and cook for another minute.
4. Crumble the drained tofu into the pan and cook for about 5 minutes, until slightly browned.
5. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
6. Add the frozen peas and cook for another 2 minutes.
7. In a bowl, mix the vegetable broth, tomato paste, and soy sauce. Pour this mixture into the pan and stir well.
8. In a small bowl, mix the cornstarch with water to make a slurry. Add this to the pan and cook until the mixture thickens, about 3-4 minutes. Remove from heat.
9. Meanwhile, boil the chopped potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and mash the potatoes with non-dairy milk, vegan butter, salt, and black pepper until smooth.
10. Spread the tofu and vegetable mixture in an even layer in a baking dish. Top with the mashed potatoes, spreading them evenly over the filling.
11. Bake in the preheated oven for 20-25 minutes, until the top is lightly browned and crispy.
12. Allow the pie to rest for 5-10 minutes before serving.

Notes

• This is a vegetarian version of the classic shepherd's pie.
• You can use any vegetables you like or have on hand.
• This recipe serves 4-6 people.