Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie Dinner Freezing and pressing tofu gives it a chewy texture which adds textural variety to recipes. It’s a must-do for one of my all-time favorite dishes, Vegetarian Shepherd’s Pie from Moosewood Restaurant (see below). But if you’ve pressed tofu in the past by placing between 2 plates and stacking all sorts of cans and/or books on top, you know how inefficient and inconvenient that can be.

This is where a tofu press comes in super handy. I especially like the EZ Tofu Press. It’s inexpensive, simple to use, simple to clean, and works wonderfully.

To freeze-thaw and shred tofu: place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out with the EZ Tofu Press. Then, grate the tofu by hand or in a food processor. I find a hand chopper works great.

EZ Tofu Press
The EZ Tofu Press is simple to use.

Unpressed Tofu
unpressed tofu block
Pressed, thawed, frozen tofu
pressed tofu block
Leftover pressed tofu liquid
water squeezed from tofu

You can order your EZ Tofu Press here:

And find out more at

Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie

Tofu Layer

  • 1 cake tofu, frozen, thawed, and shredded (It should look something like this Shredded, thawed, frozen tofu)
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon ground coriander
  • 1 pinch fresh ground black pepper
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 lemon, juice of (about 1 Tbsp)
  • 1-2 tablespoon tamari soy sauce, to taste

Potato Layer

  • 4 large potatoes, peeled and cubed
  • 3 tablespoons butter
  • 1/2 cup milk
  • salt

Mushroom Gravy

  • 2 tablespoons vegetable oil
  • 1/2 lb mushroom, sliced
  • 3 tablespoons tamari soy sauce
  • 1 pinch fresh ground black pepper
  • 1 1/2 cups hot potato water
  • 2 tablespoons cornstarch, disolved in 1/2 cup water


  1. For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
  2. Stir in the chopped walnuts and shredded tofu.
  3. When heated through, stir in lemon juice and soy sauce. Remove from heat.
  4. To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
  5. Bring to a boil, and then simmer the potatoes until soft.
  6. Drain, saving the hot potato water to use in the gravy.
  7. Mash the potatoes with the butter and milk. Salt to taste.
  8. For the gravy, heat the oil in a skillet.
  9. Stir in the mushrooms, soy sauce, and black pepper.
  10. Saute, stirring occasionally, until the mushrooms are tender.
  11. Add 1 1/2 cups of the potato water and bring to a boil.
  12. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
  13. Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
  14. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
  15. Dot the top with butter or margarine.
  16. Bake at 400°F for 15-20 minutes until the top becomes golden.

Recipe via Sundays at Moosewood Restaurant: Ethnic and Regional Recipes
Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.

Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.

This cookbook is in my list of top 10 Vegetarian cookbooks. See the list here: Best Vegetarian Cookbooks : Why Veg.


Yum! 🙂
Syna enjoying vegetarian shepherd's pie


3 Responses to “Vegetarian Shepherd’s Pie”
  1. Erin says:

    This is the first time I’ve seen the EZ Tofu Press. I really love a simple dense, grilled tofu steak, looks like this tofu press would be perfect for that!

  2. Killeen says:

    We often have “taco” night with our neighbors, as the buffet-style meal is an easy plan when veggie and carnivorous families dine together! Anyhow, this past taco night I crumbled and sauteed extra-firm tofu to mimic the texture of ground beef. It tasted delicious, but I totally thought to myself: man, this could’ve used a tofu press! 🙂

  3. Cassie Richardson says:

    This would help with this and many other recipes!

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