Family Casserole
Submitted by xxthugbabie08xx
Vegan shepherd’s pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.
YIELD
5 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThink shepherd’s pie, but the whole thing gets flipped on its head. Here the mashed potato crust sits on the bottom, the savory tofu and mushroom filling piles on top, and a brown gravy pulls it all together at the table. That inversion matters, since it gives the crust a chance to soak up gravy instead of shedding it.
The tofu does real work in this one. Freeze the block first, defrost it, then squeeze it dry before crumbling. That freeze-thaw trick opens up the texture so it grabs onto the hickory barbecue sauce, tamari, and nutritional yeast like a sponge, turning into something meaty and deeply savory.
Don’t skip the potato cooking liquid either. Simmering the spuds with garlic, celery, parsley, peppercorns, onion, and bay leaf builds a broth that goes right back into the mash and the gravy. Free flavor, no waste.
Kitchen Tips
- Press the tofu hard after thawing. Wet tofu will make the filling watery and dull the browning.
- Mash the potatoes by adding the starchy cooking water in small splashes. Stop when they’re fluffy, not soupy, or the crust will slump in the oven.
- The crust is ready when the top shows golden peaks with a few darker tips. That’s where the best texture lives.
Variations
- Swap mushrooms for lentils or finely chopped walnuts for a nut-meat filling.
- Trade spinach for chopped kale or Swiss chard. Add it a minute earlier since the leaves are sturdier.
- Use sweet potato in the crust instead of russets for a sweeter, brighter finish against the smoky filling.
Ingredients
Directions
Peel and quarter potatoes. Place ina medium or large pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until very tender.
While potatoes are cooking, prepare filling. Heat 1 tablespoon oil, onion, and garlic in a large skillet. Sauté for 1 minute over medium heat, then add mushrooms and sauté for 2 minutes. Crumble tofu in chunks into skillet and sauté briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and sauté, stirring frequently, for 20 minutes over medium heat. Preheat oven to 400.
Transfer potatoes from water to a large bowl, reserving potato stock. Add miso, oil, and ¾ to 1 cup potato stock to potatoes, in ¼ to ⅓ cup increments, mashing as you add the stock. Add only enough water to moisten potatoes adequately. Do not overmoisten.
Add corn and spinach to filling and mix well. Pour filling into an oiled, shallow ovenproof casserole. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden.
While casserole bakes, prepare gravy. Heat oil in a large skillet. Add flour and yeast, and stir with a whisk over medium heat to form a paste. Slowly stir in 2½ cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary.
Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.
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