Tofu Shepherds Pie With a creamy Miso Mashed Potato
This is a vegan version of a classic comforting recipe for Shepherds pie. That comforting meal which is great for a Sunday lunch with vegetables or in the week as left overs with salad . The main ingredients are normally some form of minced meat with potato on top. I decided I was going to use tofu mince rather than my normal soy mince this time.
Take one block of firm tofu unpack it and drain off the water. Then put it in the freezer in either a ziplock bag or container. I normally do this the morning of the day before. Then defrost over night.
Peel and chop enough potatoes to use as your topping ( this will depend on the size of dish your using and size of potatoes you have) when they are done mash the potatoes with vegetable margarine a splash of soy milk and a tablespoon of sweet white miso. Mash this all together and set aside.
Take the defrosted tofu and press out the water, then crumble it into a bowl with your hands like breadcrumbs. To this add two tablespoons of tamari or soy sauce, one tablespoon of tomato purée and two teaspoons of dark miso which has been dissolved in a little warm water. I like to use a rustic earthy miso like Hatcho miso.
Chop up any veggies you want to use . I used leek and sautéed them in coconut oil with some already steamed carrot and boiled peas but chopped mushrooms, sweetcorn, onion or zucchini work well. Add your tofu mince and sauté altogether.
At this point if you want to add some vegan gravy to your mince you can.
To an oven proof dish tip out your mince and then add your mashed potato on top. Smooth the mash over and then make little flicks with a fork ( these little peaks will crisp in the oven ) I also like to sprinkle the mash with sesame seeds.
Bake in a moderate oven until the mashed potato browns. To serve I like to add a few chopped chives.
This works just as well with salad and left overs the next day as it does for a Sunday lunch with vegetables, in fact my perfect comfort food would be this and baked beans.