In a large bowl, mash up the potatoes with the soy milk, the 2-4 tablespoons olive oil, nutritional yeast, and garlic powder. Season with salt and pepper, to taste. Set this aside.
In a Dutch oven (or something else that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium high heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown, about 5 minutes.
Meanwhile, press your tofu in the EZ Tofu Press, and press using the method described above. When the tofu is compressed by 1/2" – 1", dice it up and add it to the pan.
Cook for a few minutes, then add the remaining ingredients. Give everything a good stir, cover the pot, reduce the heat to medium low, and let the veggies stew in there for 5-7 minutes. You’re waiting for the kale to turn bright green and start to wilt. Different pans will take different amounts of time. How long the frozen veggies sat out before you added them can also impact the cooking time here.
Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
Bake for 30-35 minutes, until the potatoes start to brown on top. Let the shepherd’s pie sit for about 10 minutes before serving.
The beauty of this recipe is its versatility. You can really make it using any ingredients that you have on hand. If you don't have kale, use collard greens instead. If you substitute a less hardy leafy green, like spinach or Swiss chard, just reduce the cooking time, so you don't overcook the greens.
Serving: 1g | Calories: 661kcal
Prep Time 40minutes
Cook Time 30minutes
Total Time 1hour10minutes
Course Main Course
Keyword vegan shepherd's pie
Vegan Shepherd’s Pie with Kale from Glue & Glitter, https://www.glueandglitter.com/review-ez-tofu-press-and-another-shepherds-pie-recipe/