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  Shepherd’s Pie



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2 pounds extra firm organic, non-GMO, tofu
3 Tablespoons tamari
1 Tablespoon worcestershire Sauce
1 parsnip, peeled and cubed
2 carrots , peeled and cubed
1 1/2 cups frozen peas (fresh peas would work too, but cook them first)
1 teaspoon each dried sage and thyme
4 Tablespoons olive oil
1 pound mushrooms, sliced
2 Tablespoons butter
1 teaspoon each dried basil, sage, thyme and tarragon
1/4 cup flour
2 Tablespoons tamari
2 cups no-chicken or veggie broth
1 cup milk
4 cups mashed potato and rutabaga
1/2 cup grated cheese (optional)

Press the blocks of tofu between clean towels and under a light weight, for 20-30 minutes.
Cut tofu into 1/2 inch cubes and place in a ziptop bag with tamari and worcestershire.
In a medium-sized pot, boil parsnip in water to cover.
After 5 minutes, add carrots, return to boil and cook 5 minutes. Add peas and return to boil.
Remove from heat and drain. In a large lidded pot, heat 2 Tablespoons oil over medium heat.
Stir in mushrooms and cook until tender with no juices remaining.
Remove mushrooms from pan and set aside. Add remaining oil to pan.
Pour in tofu cubes in one layer and do not move for at least 5 minutes as they brown.
Sprinkle with sage and thyme. Use a spatula to loosen and continue to sauté for 10-15 minutes.
Remove browned tofu from pan and set aside.
In the same pan, melt butter, scrape up the browned tofu bits and stir in herbs.
Add flour and stir until a roux is formed. Whisk in tamari and broth.
Bring to a boil, reduce heat and simmer until thickened. Whisk in milk and taste for seasoning.
Return to simmer. Heat mashed potato and rutabaga until just warm.
Whip with a fork to lighten and stir in cheese, if using.
Preheat oven to 350 degrees.
In a large oven proof casserole, combine tofu, mushrooms, parsnips, carrots and peas.
Pour gravy over all and distribute evenly. Top with mashed potato mixture.
Bake 30-45 minutes, until gravy is bubbly, cheese is melted and topping is lightly browned.
Let rest for 5 minutes before serving.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen