Mémère’s Shepherd’s Pie

Ingredients

• 3 large boiling potatoes, unpeeled, cut into 1/2-inch chunks
• 2 tablespoons sesame oil
• 2 medium onions, diced
• 1 1/2 cups diced white button mushrooms
• 1 pound seitan, cut into 1/2-inch chunks
• 2 tablespoons soy sauce
• 1 cup plain rice milk
• 2 tablespoons soy margarine
• 2 cups corn kernels
• Gravy:
• 2 tablespoons toasted sesame seed oil
• 1 cup diced shiitake mushrooms
• 2 scallions, diced
• 1/4 cup soy sauce
• 1 1/4 cups water
• 1 tablespoon kuzu

Instructions

1. Preheat the oven to 350°F. Place the potatoes in a medium saucepan and cover with water. Bring to a boil over a medium flame and cook 12-15 minutes or until the potatoes are easily pierced with a fork. Drain and set aside.
2. Meanwhile, in a large skillet, heat the sesame oil over a medium flame and sauté the onions and button mushrooms until the onions are translucent, about 6 minutes. Add the seitan and soy sauce. Cook another 2-3 minutes and set aside.
3. In a medium bowl, use a potato masher or heavy whisk to whip the potatoes, rice milk and soy margarine.
4. Spread the onion and seitan mixture evenly over the bottom of a glass or stainless steel loaf pan. Spread the corn kernels over the mixture. Spread the mashed potatoes over the corn. Cover the dish with foil and bake 25-30 minutes. Uncover during the last 5-10 minutes to let potatoes brown.
5. Toward the end of the baking, combine all gravy ingredients except water and kuzu in a small saucepan. Sauté over a medium flame about 3 minutes.
6. Add 1 cup water and simmer over low flame 5 minutes.
7. In a small glass, combine kuzu and remaining water. Add to gravy and stir until it thickens.
8. To serve, pour gravy over each helping of pie.

Notes