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Lentil and Tofu Shepherd’s Pie
Ingredients
| Lentil and tofu filling | ||
| 2 | tbsp olive oil | |
| 1 | medium sweet white onion, finely chopped | |
| 3 | celery stalks, finely chopped | |
| 4 | cloves garlic, pressed or finely chopped | |
| 2 | tsp dried rosemary | |
| 1 | tsp dried thyme | |
| 1 | tsp dried parsley | |
| 1 | tbsp vegetable stock paste | |
| 2 | tsp CO-OP GOLD Tomato Paste | |
| 1½ | cups cooked CO-OP GOLD PURE Lentils | |
| 350 | g firm tofu, pressed and hand-torn into bite-size pieces | |
| 2 | cups vegetable stock or water | |
| 1-2 | tsp salt | |
| ½ | tsp black pepper | |
| Mashed potato topping | ||
| 5 | large white potatoes, peeled and 1-inch cubed | |
| 1-2 | tsp salt | |
| ½ | tsp pepper | |
| 1 | tbsp olive oil | |
| ¼ | –½ cup almond or plant-based beverage of choice | |
| 1-2 | heaped tbsp vegan butter or olive oil | |
| 1 | tsp + 2 tbsp fresh thyme, divided | |
| cooking spray of choice | ||
Directions
Created by Chef Maria Koutsogiannis
Prep Time: 1 hour
Total Time: 1½ hours
Serves: 8 as a main course
This is a reimagined recipe of a shepherd’s pie I’ve had in England. It’s nourishing, so comforting and perfect for the holiday season. I love it with some steamed vegetables, luscious gravy and a beautiful popover. When making the mash, remember to add liquid in small increments for a solid mash to layer on top of the filling.
- Heat olive oil in a large pot for 30 seconds on medium-high heat. Add onions and celery and cook for 5 to 10 minutes or until soft and translucent. Add garlic, rosemary, thyme and parsley. Stir until onions and celery are well coated. Turn heat to low and cook for 3 minutes, stirring often.
- Stir in vegetable stock paste and tomato paste. Add lentils and tofu. Sauté for 3 to 5 minutes, then stir in water or vegetable stock. Bring to a boil, then simmer for 20 minutes until thick and creamy. Taste for salt and add as desired. Set aside.
- As filling is simmering, put potatoes and cold water to cover in a large stockpot. Season with salt, cover with a lid and cook until very tender, 15 to 20 minutes.
- Strain potatoes and return to pot. Add pepper, oil, milk, butter or oil and 1 tsp thyme. Mash until creamy. Set aside.
- Preheat oven to 400°F and line a baking sheet with parchment paper. Transfer filling into a 9 by 13-inch casserole. Flatten filling with a spatula. Dollop mashed potatoes onto the mixture and flatten with a spatula, then use a fork to carve crisscross marks across the pie. Spray the top with an oil of your choice.
- Transfer the casserole to the parchment-lined baking sheet. Bake for 25 minutes.
- Set the oven to broil and broil the casserole for 5 minutes. Watch closely so nothing burns. Garnish with reserved thyme.
