Post by gracoman on May 4, 2019 12:21:06 GMT -5
Whole foods plant based shepard's pie is an old standard that I make when having a mashed potato attack. Mmmmmm.... mashed potatoes. There are a gazillion plant based shepard's pie recipes out there but I almost always start with a base of lentils, onion, garlic, tomato paste. mushrooms, no salt veggie stock and garlic. The rest of the filling is usually what I have on hand combined with herbs and spices.
This time I added 1/2 pound of crumbled firm tofu. I don't eat much tofu anymore an thought it sounded interesting so gave it a try. I don't think it added anything so probably won't do it again so there's that.
The filling ingredients were sliced carrot, chopped onion, chopped celery, broccoli, riced cauliflower, peas, asparagus, 1 lb sliced white button mushrooms, sun dried tomatoes packed in water, lentils, 1/2 lb crumbled firm tofu, 3 T tomato paste, 2 T of dried thyme, dried oregano, black pepper mix, aleppo pepper to taste and 1 tsp urfa biber all sauteed in veggie stock. The filling binder was 1 1/3 cup veggie broth mixed with 2 T buckwheat flour.
The potato topping was made from mashed cooked yukon gold's mixed with soy milk, black pepper, yellow mustard and dusted with sweet paprika.
Baking this in a springform pan does not take any longer than a traditional baking pan but the presentation is impressive because it holds together. Even after sliced.
Out of the oven and cooling in the pan
Standing on its ownTechnique, ratios and a slightly different recipe here