Vegetarian Tofu Shepherd's Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
2 medium potatoes
1/6 cup milk or nondairy milk
2/3 tablespoon butter or margarine
1/3 teaspoon salt
2/3 pinch paprika
2/3 onion, chopped
2/3 tablespoon oil
2/3 pound tofu, crumbled
1/6 pound mushrooms, sliced
2/3 green bell pepper, diced
1 1/3 medium carrots, diced
1/2 cup chopped fresh or canned tomatoes
2/3 stalk celery, diced
2/3 bay leaf
2/3 teaspoon cumin
1/3 teaspoon dried basil
2/3 cup frozen or fresh corn
Directions:
Boil or steam the potatoes. Mash with butter, milk and salt. Set aside.
Meanwhile, heat the oven to 350 degrees F.
Saute the onion a few minutes. Add all filling ingredients except the corn. Bring to a boil, cover, and simmer 15 minutes until vegetables are tender.
Put filling in a large baking dish. Spread mashed potatoes on top and sprinkle with paprika. Bake for 10 or 15 minutes, until potatoes are hot.
*You have scaled this recipe to serve/make 4 (originally served 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/477/Vegetarian-Shepherds-Pie102472.shtml
Recipe ID: 73345
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