Shepherd's Pie with Smoky Tofu

Ingredients

• 400 g firm tofu
• 2, diced carrots
• 2 sticks, diced celery
• 3 cloves, minced garlic
• 2 tbsp coconut aminos
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 150 g frozen peas
• 800 g, peeled and chopped potatoes
• 3 tbsp nutritional yeast
• 100 ml unsweetened plant milk
• to taste black pepper
• 2 tbsp, chopped fresh parsley

Steps

1. 1. Preheat the oven to 200°C (180°C fan).
2. 2. In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
3. 3. Crumble the tofu into a large skillet over medium heat, and add the garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
4. 4. Stir in the coconut aminos, smoked paprika, thyme, rosemary, and pepper. Cook for another 2-3 minutes.
5. 5. Add the frozen peas and mix well. Remove from heat.
6. 6. Mash the cooked potatoes with the plant milk and nutritional yeast until smooth. Adjust seasoning with black pepper.
7. 7. In a baking dish, spread the tofu and vegetable mixture evenly, then top with the mashed potatoes. Spread it out evenly.
8. 8. Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden.
9. 9. Garnish with fresh parsley before serving.

Notes

• The smoked paprika adds a unique twist with a hint of smokiness to the shepherd's pie.
• Estimate for nutritional content varies based on specific ingredients used.

Substitutions

• If tofu is not preferred, mashed chickpeas can be used to provide a similar texture.