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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

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.


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