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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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Kind Shepherd's Pie
from Betty Siegel - Massachusetts, USA

(For the shepherd who doesn't like to eat the sheep.)
  • 10 oz. (about) firm tofu: frozen, thawed, drained, squeezed dry and cut into cubes or torn into chunks about 1/2 inch square (shape and size not really important.
    Just small enough to mix in nicely and big enough to look like a chunk of something.)
    The tofu will have turned beige and chewy.
  • 2 Tablespoons of toasted pine nuts (if using green beans)
  • 3 C mashed potatoes (make 'em however you like 'em). I use instant.
  • 1 x 16 oz. can of vegetables, drained and liquid saved for gravy or leftover vegetables if you have them
    (we like niblets corn, green peas, green beans).
  • Gravy (make this one, use your favorite, or buy ready made.
    I've used a can of mushroom soup, thinned down, when camping.)
  • 1 T margarine or oil
  • 2 T flour
  • 2 C water or liquid from the canned vegetables above or a combination
  • 1/2 C red wine (Optional)
  • 1 med. onion, chopped coarsely
  • 1 clove garlic, pressed or minced
  • 1 small can mushrooms
  • salt and pepper to taste
Turn on your oven to 350.
If you don't have an oven (I don't when we camp) just assemble the pie, making sure everything is hot.
You may need less gravy if making without an oven.
We like ours with lots of gravy.

Assemble pie for oven baking (about 30 minutes, longer if reheating).
Make a gravy by melting the margarine or oil in a skillet.
Add the onions (and mushrooms if you use them) and then the garlic.
Stir frequently to keep from burning.
When onions are almost tender and liquid has evaporated from the pan, sprinkle flour into pan and cook and stir until it is slightly brown or is done (about 2 minutes).
Now add the water or stock and wine; bring to a boil.
Stir slowly and boil until it begins to thicken.
If it gets like paste, add more liquid and stir it in.
If its a little too thin, don't worry, just cook it a little longer.
The potatoes will absorb some liquid (within reason) while it bakes.

Now get out a baking dish that holds about 2-1/2 quarts.
Put in the tofu pieces and pine nuts (if used), add the vegetables; add the gravy and mix a little.
Top with the mashed potatoes.
Sprinkle a little (1 Tablespoon) soy cheese on top if you like.
I use Parmesan since I use small amounts of dairy at home.
Bake until heated through.
This sometimes runs over, so place it on a baking sheet in the oven if you hate to clean your oven.

You can assemble this the day before, keep it in the refrigerator and reheat it in either the oven or the microwave.
In the oven takes about 45 minutes for chilled, longer for frozen.
Microwaves vary a lot so use your own experience.
This makes a fair amount, so make in two small dishes and freeze one to use at a later time.