Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Shepherds Pie

Servings: 4

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• white cauliflower (1 head, small)
• sweet potatoes (1, large)
• green peas (400 g)
• tofu (454 g, firm)
• soy sauce (30 ml)
• yellow onion (1, small)
• smoked paprika (5 g)

Directions

• Preheat oven to 190 °C (375 °F).
• Cut 1 large sweet potato into cubes, and chop 1 head white cauliflower into bite-sized pieces. Bring a pot of water (or vegetable bouillon for added flavor) to a boil, add chopped sweet potato and cauliflower and cook until tender.
• Drain, mix with 5 g (1 tsp) of smoked paprika, and purée with an immersion blender. Season with 1.25 g of salt and black pepper. Set aside.
• Take 454 g (1 block) of firm tofu, cut it into fours, then mash it down using your hands. I like to squish the tofu down with my fingers to get a crumbly texture. You can also grate the tofu with a grater. (For a soy-free Pâté Chinois you can also use burmese tofu.)
• In a large pan, brown 1 small yellow onion with 5 ml (1 tsp) of olive oil. Add the crumbled tofu, 30 ml (2 tbsp) of soy sauce and 1 drop of liquid smoke. Cook for a few minutes. Season with black pepper and sea salt.
• When cooked, press tofu mix into bottom of an ~8x8 baking dish.
• Cover tofu mix with the contents of 400 g (1 can) of of green peas (reserve a few for the top) and top with the puréed cauliflower/sweet potato mixture.
• Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.
• Bake for 30 minutes, then broil on high for 3-5 minutes to brown the top. Let rest for 10 minutes before serving.
• Serve with some sambal oelek or some other spicy condiment! Keeps in the fridge for 5 days or can be frozen for 2-3 months.

Nutrition Data (Per Serving)