https://www.soscuisine.com/recipe/vegetarian-shepherd-pie
Preparation : 25 min
Cooking : 30 min
350 calories/serving
Ingredients
350 calories/serving
Ingredients
2 1/2 potatoes 500 g
1/2 onions, finely chopped 100 g
8 button (white) mushrooms, thinly sliced 110 g
1 tbsp olive oil 15 mL
220 g firm regular tofu, cut into small dices 1 1/4 cup
1/2 cup canned tomatoes (diced) 130 g
1 tbsp tomato paste 15 mL
8 drops Tabasco sauce 0.63 mL
1/2 cup vegetable broth, low-sodium 125 mL
1/2 cup frozen peas 60 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 tbsp butter, unsalted 14 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
Before you start
For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.
Method
Preheat the oven to 205°C/400°F.
1/2 onions, finely chopped 100 g
8 button (white) mushrooms, thinly sliced 110 g
1 tbsp olive oil 15 mL
220 g firm regular tofu, cut into small dices 1 1/4 cup
1/2 cup canned tomatoes (diced) 130 g
1 tbsp tomato paste 15 mL
8 drops Tabasco sauce 0.63 mL
1/2 cup vegetable broth, low-sodium 125 mL
1/2 cup frozen peas 60 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 tbsp butter, unsalted 14 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
Before you start
For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.
Method
Preheat the oven to 205°C/400°F.
Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside. Cut the tofu into small dices.
Heat the oil in a pan over medium-high heat. Add the chopped onion and sauté 3 min until translucent, then add the tofu dices and sauté 2-3 min, with stirring, until they are nicely coloured. Stir in the diced tomatoes, mushrooms, tomato paste, Tabasco sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash until creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the tofu mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
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