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Vegan World Fusion Cuisine Publisher: Thousand Petals Publishing © 2004 by Mark Reinfeld, Bo Rinaldi and the Chefs of the Blossoming Lotus. ISBN: 0975283715

Reprinted with permission from Patrick Michael, from the Blossoming Lotus.

Click here to find more recipes by the Chefs of the Blossoming Lotus on their website.

The Good Shepherd's Pie (p. 137)
(45 min prep/1 hour 10 min cooking/9" x 13" casserole)

Ingredients

• 10-12 medium Potatoes, 1/2” cubes (approx 12 cups)
• 1 cup Coconut, rice or soy milk
• 2 tablespoons Olive oil
• 3/4 cup Onion, diced
• 1 tablespoon Garlic, minced
• 3/4 cup Carrots, 1/2” cubes
• 1/2 cup Celery, sliced thin
• 1/2 cup Red bell pepper, diced
• 1/2 cup Mushrooms, sliced thin
• 2 pounds Tofu, extra firm, crumbled
• 3/4 cup Peas
• 3/4 cup Corn, fresh or frozen
• 1/4 cup Tahini
• 4 teaspoons Nama shoyu (optional)
• 1 tablespoon Basil, fresh, minced (1 1/2 teaspoon dry)
• 1 tablespoon Italian parsley, fresh, minced
• 1 1/2 teaspoon Sea salt, or to taste
• 1 teaspoon Thyme, fresh minced (1/2 teaspoon dry)
• 1 teaspoon Sage, fresh minced (1/2 teaspoon dry)
• 2 teaspoons Barley malt syrup
• 1/2 teaspoon Black pepper, ground to taste
• 1/2 teaspoon Crushed red pepper flakes
• 1/4 teaspoon Cayenne pepper, or to taste

Loving Preparation:

1. Preheat oven to 350°. Place potatoes in a large pot with filtered water. Bring to a boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with coconut milk and mash well. Add salt and pepper to taste. Set aside.
2. While potatoes are cooking, place oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for 10 minutes, stirring frequently. Add water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place in a large mixing bowl with remaining ingredients except potatoes and mix well.
3. Place tofu vegetable mixture in a well oiled 9” x 13” casserole dish. Top with mashed potatoes, using a spatula to create a smooth surface. Score pretty designs on top with a fork. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.

Serving Suggestions:

Serve with Mushroom Gravy (page 64 of cookbook) and a dollop of Sour Crème (page 196).

Variations:

Potato layer may be placed on the bottom, topped with the tofu layer. Once refrigerated, this creates a more solid foundation, and allows for different sized pieces to be cut and served individually.

For Southwest Shepherd's pie, add 2 tablespoons minced cilantro, 1 tablespoon minced ancho chillies, and 1 cup of corn to mashed potato mixture. Add 1 1/2 teaspoon chili powder and 1 teaspoon of toasted cumin powder to tofu mixture and serve with Chili Sauce (page 197) instead of mushroom gravy. Top with a dollop of Salsa (page 24) and Vegan Sour Crème (page 196).