This Shepherd's pie is a delicious variation that uses tofu, walnuts and mushrooms. We love it, well actually my partner and I do, the kid not so much!
Read through the recipe to get all your layers sorted. There is so much room for variation. Add more of one thing, less of another.
It takes a while to make, it's Shepherd's Pie! There are layers of love happening here. 

Prep time: 1 hour, 15 min

Baking time: 25-30 min
Equipment needed: food processor, 9 x 13 baking pan.

  • 1/2 teaspoon dry oregano divided
  • 1/2 teaspoon dry rosemary divided
  • 1/2 teaspoon dry thyme divided
  • 1/2 teaspoon of sea salt divided or (1 teaspoon kosher salt)
  • 1/2 teaspoon of black pepper divided
  • 3 cloves garlic minced divided
  • 4 tablespoons of olive oil divided
Protein mix
  • 350 g cremini mushrooms (12-14 large mushrooms)
  • 100 g raw walnuts (about 1 cup)
  • 500 g of firm tofu
1. Slice mushrooms and sauté with 2 tablespoon olive oil for 15 min on medium heat. Add 1/4 teaspoon sea salt, 1/4 teaspoon pepper. Stir regularly.
2. After 15 min add 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon rosemary. Stir for another 5 min
3. Add 1 clove minced garlic. Stir vigorously for 3 more min. Add to food processor when done.
4. While the mushrooms are cooking, in a separate pan add 1 tablespoon of olive oil to another skillet. Take the brick of tofu and slice into 6 even slices (about 1/2 inch thick depending on tofu).
5. Turn heat to medium. Lay tofu slabs out evenly to brown. Add a small pinch of salt and pepper to the sides facing up while the pan-side tofu browns. When tofu turns golden brown on one side (5-7 min) flip and brown the other side (another 5-7 min).
6. When the tofu is crisp on both sides, remove and slice each slab into 1/2 inch cubes. Add cubed tofu pieces to a food processor.
7. Place raw walnuts into a clean pan. Turn on to medium heat and cook for 3 min while stirring or until walnuts start to char slightly. Add walnuts to food processor.
8. With mushrooms, cubed tofu and walnuts in the food processor, pulse until it all breaks down to crumbles (about the size of short-grain rice).
    Veggie mix
    • One medium onion
    • 5 stalks of celery
    • 3 medium carrots
    • 3/4 cup frozen peas or corn
    1. Dice onions, carrots and celery into similar sized 1/4 inch pieces.
    2. Add 1 tablespoon olive oil to pan on medium heat
    3. Add 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon rosemary, 1/4 teaspoon salt to vegetables and cook until onions turn translucent (about 10 min) stirring regularly
    4. When onions are translucent, add frozen peas or corn. Stir for 3 minutes.
    5. Add 2 cloves of minced garlic. Stir for three more minutes. Put aside.
      Gravy mix
      • 3/4 cup veggie stock
      • 1 tablespoon miso paste
      • 1 tablespoon veggie bouillon (Better than Bouillon brand is the one we use)
      • 1 tablespoon soy sauce
      • 1 tablespoon tomato paste
      • 1 tablespoon nutritional yeast (optional)
      • 1/2 tablespoon tamarind paste (optional, but delicious)

      1. Add all ingredients to a small pot on medium heat. 
      2. Whisk together ingredients as you bring stock to a boil. 
      3. Keep whisking until the miso paste is fully incorporated in to the gravy.

        • 1000 g potatoes, that's about 9 medium sized 
        • 75 g butter/butter substitute such as Earth Balance
        • 1/2 cup milk of choice

        1. Dice potatoes into 3/4 inch cubes and place into a medium pot
        2. Boil until potatoes are easily pierced by fork (about 15 min)
        3. Drain potatoes then return to pot
        4. Add butter and milk and mash until potatoes are creamy but still stiff. Set aside.

        Putting it together
        Preheat oven to 400 F
        1. Combine veggie mix and protein mix in a 9 in x 13 in baking pan. 
        2. Drizzle in the gravy mix 1/4 cup at a time and taste as you go. Add additional salt and pepper to taste.
        3. Once gravy mix, veggie mix and protein mix are combined, use a spatula to distribute the filling into an even layer in the pan. 
        4. Add mashed potatoes one scoop at a time starting in one corner and spread evenly in a 1/2 inch layer across all of the filling. 
        5. Add one scoop at a time and don’t worry if there are some patchy areas. There should be some mashed potatoes left to fill the patchy areas. 
        6. Once all of the mashed potatoes are in the pan smooth it over with the spatula. 
        7. Once the mashed potatoes are evenly distributed, take a fork and lightly score the top in parallel lines across the length of the pan; then do the same across the width. This will create small ridges that will brown and crisp as the pie is baking in the oven.
        8. Bake uncovered at 400 F for 25-30 min, or until the potato ridges start to brown.
        Let cool slightly, slice and serve, garnish with parsley.