Vegetarian shepherd's pie with filo crust

    Vegetarian shepherd's pie with filo crust

    3saves
    1hr15min


    1 person made this

    About this recipe: Instead of a layer of heavy mashed potatoes, this vegetarian shepherd's pie uses filo pastry. It is packed with protein and thus satisfying thanks to the tofu.

    Devon, England, UK

    Ingredients
    Serves: 4 

    • 500g firm tofu, drained and cubed
    • 2 1/2 tablespoons plain flour
    • 2 1/2 tablespoons vegetable oil
    • 250g shallots, peeled and left whole
    • 2 garlic cloves, crushed
    • 4 carrots, peeled and thickly sliced
    • 1 celery stick, sliced
    • 125ml red wine
    • 350ml vegetable stock
    • 1 tablespoon wholegrain mustard
    • 1 bouquet garni
    • 2 leeks, halved lengthways and thickly sliced
    • 2 to 3 tablespoons chopped fresh parsley
    • 3 sheets filo pastry, about 135g in total

    Method
    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Toss tofu with the flour to coat lightly. Heat 1 1/2 tablespoons of the oil in a large casserole or a deep frying pan over medium heat. Fry tofu in batches until lightly browned on all sides. Remove using a draining spoon and set aside.
    2. Add the shallots to the oil left in the pan and fry, stirring frequently, for 5 to 8 minutes until lightly browned. Add the garlic, carrots and celery.
    3. Stir in the red wine, turn up the heat and cook until the wine has almost evaporated. Then add the stock, mustard and bouquet garni. Return the tofu to the pan. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
    4. Stir in the leeks, cover and simmer for 10 more minutes. Season to taste. Preheat the oven to 190 C / Gas 5.
    5. Remove and discard the bouquet garni, then spoon the mixture into a baking dish and stir in the parsley.
    6. Cut the filo pastry into squares between 9 and 12cm, depending on the size of your filo sheets. Lightly brush each square on one side with a little of the remaining oil, then crumple them up loosely and place them, oiled-side up, over the filling.
    7. Bake for 25 to 30 minutes until the pastry is crisp and golden.

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