Tofu Shepherd’s Pie

Ingredients （yields : 4 servings)

• 1 cup grated firm tofu

• 1 cup grated carrot

• 1 cup minced mushroom

• 1 cup minced leek

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 2 tsp Piment doux de la Vera

• 600 g potatoes

• 1000 ml water

• 1 tbsp salt + more (if needed)

• 30 g diced butter

• 120 ml milk

• ¼ tsp ground white pepper

• 1 pinch ground nutmeg

• 100 g grated Emmental

Realisation

1. Mix the tofu, carrot, mushroom, leek, olive oil, soy sauce, and Piment doux de la Vera together until well combined, this will be the minced mixture;

2. Peel and quarter the potatoes;

3. Bring 1000 ml of water to a boil;

4. Add the salt and potatoes and cook for 20 minites or until the potatoes are tender;

5. Drain the potatoes, mash them with the butter and milk;

6. Season with white pepper and nutmeg;

7. Taste and add more salt if needed;

8. In a baking dish, spread the minced mixture on the bottom, cover with mashed potatoes, and then sprinkle with grated cheese;

9. Bake in a preheated oven at 200°C for 20 minutes, or until the top is golden;

10. Serve and enjoy!