The Good Shepherd’s Pie
45 min prep/ 1 hour 10 min cooking / 9” x 13” casserole
10-12 medium potatoes, ½” cubes (approx 12 C)
1 C Coconut, rice or soy milk
¾ C Corn, fresh or frozen
2 Tbl Olive Oil
¼ C Tahini
¾ C Onion, diced
4 tsp Nama Shoyu (optional)
1 Tbl Garlic, minced
1 Tbl Basil, fresh, minced (1 ½ tsp dry)
¾ C Carrots, ½” cubes
1 Tbl Italian parsley, fresh, minced
½ C Celery, sliced thin
1 ½ tsp Sea salt, or to taste
½ C Red Bell Pepper, diced
1 tsp Thyme, fresh minced (1/2 tsp dry)
½ C Mushrooms, sliced thin
1 tsp Sage, fresh minced (1/2 tsp dry)
2 lbs Tofu, extra firm, crumbled
2 tsp Barley malt syrup
¾ C. Peas
½ tsp Black Pepper, ground to taste
½ tsp Crushed red pepper flakes
¼ tsp Cayenne pepper, or to taste1)
1) Preheat oven to 350 degrees. Place potatoes in large pot with filtered water. Bring to a boil and cook until potatoes are soft – about 15 minutes. Drain, place in large mixing bowl with coconut milk and mash well. Add salt and pepper to taste. Set aside.
2) While potatoes are cooking, place oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 3 minutes, stirring often. Add water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place in large mixing bowl with remaining ingredients except potatoes and mix well.
3) Place tofu vegetable mixture in well oiled 9” x 13” casserole dish. Top with mashed potatoes, using a spatula to create a smooth surface. Score pretty designs on top with a fork. Bake until slightly golden brown and completely cooked, about 25 minutes. Cool for 10 – 15 minutes.
Serving suggestion: Serve with Mushroom gravy and a dollop of Sour Cream.

This recipe is compliments of Mark Reinfeld and Bo Rinaldi, authors of VEGAN WORLD FUSION CUSINE. Available at Hoot Owl Attic & other fine bookstores.