Irish Shepherd’s Pie with Tofu

By La vie dans mon assiette
In collaboration with Unisoya


What you need:

For the mashed potatoes:

4-5 potatoes

About ½ cup homemade buttermilk (½ milk and ½ tbsp lemon juice)

2 tablespoons butter

Ground Salt and pepper

For the rest:

1 tablespoon olive oil

Half of a 454g package Unisoya soft tofu, crumbled

2 French shallots

1 clove of garlic

2 carrots finely diced

½ teaspoon cinnamon

1 teaspoon cumin

1 pinch cayenne pepper

1 chopped green onion

1 tablespoon flour

½ cup chopped fresh flat-leaf parsley

¾ cup homemade broth

Grated parmesan

fresh nutmeg


The instructions

Peel the potatoes and boil them for about 15 to 18 minutes or until cooked through and tender. Mash to a smooth puree with buttermilk and butter. Salt and pepper. Set aside.

In a frying pan, heat the oil and brown the onion, garlic and carrots about 3 minutes. Add the tofu and brown it. Add spices, green onion, parsley and flour. Pour in the broth. Salt and pepper, to taste

Transfer the mixture to a casserole dish. Top with the pureed potatoes.

Bake at 350°F for about 15 minutes. Take out and sprinkle with parmesan cheese.

Put back in the oven for about 5 minutes and 1 last minute on Broil.

Sprinkle with fresh nutmeg.


Enjoy your meal!