Alsatian Shepherd’s Pie
When my mother asked me what I wanted for dinner when I was a child, my answer would often be “Elsässer Hackfleischtopf.” This translates to something like “Alsatian minced meat pot”. I can’t remember if it ever contained real meat – at least not the way my mother made it. I was vegetarian at the time, so she used tofu instead of meat. It became a meal I would happily request over and over again.
It was (and is!) one of my favorite meals because it was hearty, comforting. It’s also wonderfully creamy thanks to a generous side of mashed potatoes. It also featured sauerkraut, which is something I honestly don’t eat all that often, but actually like a lot. Especially when it’s combined with a rich, savory, Bolognese-style sauce like the one in this recipe, sauerkraut adds a delicious tanginess that balances out the richness of the rest of the dish.
A Vegetarian Take on a Classic Comfort Food
This Alsatian Shepherd’s Pie recipe is my own take on that childhood favorite. Instead of making the sauerkraut and tofu mixture separately and serving it alongside mashed potatoes, I decided to turn the whole thing into a kind of Alsatian-inspired Shepherd’s Pie.
The filling is made with tofu, sauerkraut, and a rich tomato-based sauce that’s packed with flavor. It’s hearty and savory, with the sauerkraut adding just the right amount of acidity. The whole thing is then topped with creamy mashed potatoes and baked until the top is golden and slightly crisp.
And honestly, I think putting everything together makes it even better.
An Easy One-Pan Meal
Instead of making this dish a casserole and preparing the mashed potatoes separately, I went for the easier (and, in my opinion, even yummier!) version. Everything is started on the stovetop and then baked in the same pan in the oven.
That means fewer dishes to wash and less time spent going back and forth between different pots and pans. You can prepare the filling, top it with mashed potatoes, and then simply transfer the whole pan to the oven. It’s the kind of comforting meal that feels like it took a lot of effort. In truth, the process is fairly straightforward.
A Cozy Vegan Dinner
This Alsatian Shepherd’s Pie has definitely become one of those recipes that I could eat pretty much every day. It’s hearty enough to make a satisfying main course, especially on a cold day, but the sauerkraut keeps it from feeling too heavy.
It’s also a great recipe if you’re looking for a slightly different vegan comfort food dinner. The combination of creamy mashed potatoes, savory tofu, rich tomato sauce, and tangy sauerkraut might sound a little unusual at first, but they work really well together.
This is how my childhood favorite turned into a new favorite. I’m so happy I gave it a vegan makeover!
If you give this Alsatian Shepherd’s Pie a try, let me know what you think in the comments. I’d love to hear from you!
PrintAlsatian Shepherd’s Pie
I’ve been eating this dish in one way or another for more than 20 years (gee, now I feel really old). My mother used to make something called “Elsässer Hackfleischtopf”, which roughly translates as “Alsatian Minced Meat Pot”. When I went vegetarian at 14 years old, she swapped the meat for tofu. I’ve been loving this meal all those years, and it remains one of my favorites!
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Category: mains
- Diet: Vegan
Ingredients
For the tofu:
- 2 blocks tofu
- 2 tablespoons olive oil
- 1 medium-sized carrot, shredded
- 1 onion, finely diced
- 2-3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 + 1/4 cup vegetable broth
- 1 tablespoon thyme
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 400 g sauerkraut
For the mashed potatoes:
- 800 g potatoes
- 1/8 cup + 1 tablespoon vegan butter
- 1/4 cup + 2 tablespoons plant-based milk (like soy milk)
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 tablespoon nutritional yeast (optional but recommended)
Instructions
- Cut the potatoes into pieces of about 1,5 cm or roughly 0.6 inches. Put them in a pot and cover with salted water. Cook for about 15 minutes or until fork-tender.
- Pre-heat the oven to 180° C/350° F.
- While the potatoes are cooking, pre-heat a cast-iron skillet or other frying pan. Add the oil. Press the liquid out of the tofu with your hands and crumble the tofu into little pieces directly into the pan. Sauté on medium heat for about 15 minutes, or until the tofu is lightly browned.
- Add the onion and sauté for 5 minutes more.
- Add garlic, thyme, allspice, nutmeg, ginger, and pepper along with the tomato paste, red wine, and shredded carrot. Simmer for a few more minutes before adding the sauerkraut. No need to mix too throughly.
- When the potatoes are done, drain them and mash them with the vegan butter, plant-based milk, salt, nutmeg, and nutritional yeast until fluffy.
- If using an oven-safe pan, put the mashed potatoes on top of the tofu mixture and spread it out evenly. If not, transfer the tofu mixture to a casserole dish first.
- Bake for 20 minutes, or until the mashed potatoes are lightly browned. Enjoy!
Notes
If you don’t have a cast-iron skillet or otherwise oven-safe frying pan, don’t sweat it – just make the bolognese, transfer it to an oven-safe dish and top with the mashed potatoes.
