Rich, flavorful tofu shepherd's pie combines traditional elements with a dash of greens and toothsome tofu. It's deliciously hearty and one of my family's favorite meals!
Servings 4servings
Author Becky Striepe
Ingredients
For the mashed potatoes
4cupsdiced red or yukon gold potatoescooked and drained
In a large bowl, mash up the potatoes with the soy milk, olive oil, nutritional yeast, and garlic powder. Season with salt and pepper, to taste. Set this aside.
Make the vegan shepherd's pie.
In a Dutch oven (or any pan that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium high heat. Add the tofu, onions, carrots, and garlic, and cook, stirring occasionally, until the onions turn translucent, about 5-7 minutes.
Cook for a few minutes, then add the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, until the gravy thickens and the kale wilts, about 5 minutes.
Turn off the heat. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
Bake for 30 minutes, until it's nice and bubbly. Serve hot.
Video
Notes
The beauty of this recipe is its versatility. You can really make it using any veggies that that you have on hand. If you don't have kale, use collard greens, spinach, or Swiss chard instead. To cook the potatoes, these are my two favorite options:
Add them to the Instant Pot with ½ cup of water. Cook at high pressure for 5 minutes, then do a 10-minute natural release.
Add the cubed potatoes to a pot with enough water to cover them by about an inch. Bring to a boil and cook for 10-15 minutes, until they're fork-tender.