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Tom’s Cottage Pie

Description

Tom chooses this for his birthday lunch every year and, since it’s a crew favorite, we have it on many other days as well. A virtual meal in a single casserole, this dish refrigerates and freezes well, and it also reheats beautifully. All of which makes it a good choice to take to a potluck . . . or not take anywhere at all and simply enjoy at home.

Prepare in advance:

  1. One firm (14-ounce) tofu cake, frozen, thawed, and pressed to remove excess moisture; then cut into small cubes. (To press, place on flat plate or baking pan on a folded dish towel and cover with a second towel and baking pan. Place a weight on top and allow to sit for 30 minutes.)
  2. Two (9-inch) prebaked piecrusts, sugar omitted, optional. 
  3. Three cups mashed potatoes (use white or sweet potatoes, or a combination); can add parsley and minced garlic.

Ingredients

1 cup
Carrots (peeled and chopped)
2 cups
Broccoli (chopped)
6 tablespoons
Earth Balance Buttery Spread
2
Onions (medium-size, diced)
2 cloves
Garlic (finely chopped)
1 pound
Mushrooms (chopped)
1
Firm Tofu Cake
1⁄2 cup
Toasted Walnuts (chopped)
6 tablespoons
Flour
1⁄2 cup
Flat Leaf Parsley
1⁄2 teaspoon
Fresh Thyme
 
Salt & Pepper (to taste)
1⁄2 cup
White Wine
3 tablespoons
Tamari
1 cup
Vegetable Broth (or mushroom)
1⁄2 cup
Soy Creamer
2
Frozen Peas (defrosted)
1⁄2
Lemon (juiced)
2
Pie Unsweetened Crusts (9 inch)
10
White Potatoes (sweet potatoes, or a combination)

Summary

Yield
Servings
*As included in For Goodness Sake Cookbook

Instructions

  1. Preheat the oven to 400 degrees.
  2. Blanch the carrots in boiling salted water until al dente. Remove with a slotted spoon.
  3. In the same cooking water, blanch the broccoli, then drain and set aside with the carrots.
  4. Melt the Earth Balance in a large pan and sauté the onions and garlic.
  5. Add the mushrooms and prepared tofu, and cook until the mushrooms are soft and tofu is browned. 6. Stir in the walnuts, flour, parsley, and thyme and season with salt and pepper.
  6. Add the wine, tamari, broth, and soy creamer. Cook for 5 to 8 minutes, until the liquid has reduced and the sauce thickens. Remove from heat.
  7. Stir in the blanched carrots and broccoli, the peas, and then the lemon juice.
  8. Pour into the prebaked pie shells or, the way most of us prefer, directly into a greased baking dish.
  9. Top with mashed potatoes. To create an irregular texture on top, use the back of a spoon to scruff up the potatoes.
  10. Bake for 30 to 35 minutes or until golden brown. Baking time may vary depending on the size of the pan or casserole.

Notes

  • Refrigerates well.
  • Freezes well.
  • This dish reheats beautifully.
  • Freezing the tofu in advance, as described, keeps it from becoming soggy or chewy.