Vegetarian: Shepherds Pie 03 by Recipe Cottage

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	Shepherds Pie 03

		Shepherd's Pie 1 cake tofu, frozen, thawed, and chopped finely 1 large onion, chopped 2 Tbsp vegetable oil 1/4 tsp thyme 1/2 tsp ground coriander seeds pinch of freshly ground black pepper 1/2 cup walnuts, toasted and chopped juice of 1/2 lemon (about 1 tbsp.) 1-2 Tbsp tamari soy sauce to taste 4 large potatoes, peeled and cubed 3 Tbsp. butter or margarine 1/2 cup milk salt to taste 2 Tbsp. vegetable oil 1/2 pound mushrooms, sliced 3 Tbsp. tamari soy sauce pinch of freshly ground pepper 1-1/2 cups hot potato water 2 Tbsp. cornstarch dissolved in 1/2 cup water For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped walnuts and shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from heat. To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until potatoes are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter and milk. Salt to taste. For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Saute, stirring occasionally, until the mushrooms are tender. Add 1-1/2 cups of the potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick. Oil a 9-inch square casserole dish or use a 10-inch round cast-iron skillet. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400 degrees for 15 to 20 minutes until the top becomes golden.