Gluten Free Cottage Pie with Tofu

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
3. While the potatoes are boiling, heat olive oil in a large skillet over medium heat.
4. Add the chopped onion, garlic, carrot, and celery to the skillet. Cook until softened, about 5 minutes.
5. Add the crumbled tofu to the skillet and cook for another 5 minutes.
6. Stir in the tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
7. Add the peas and cornstarch mixture to the skillet. Cook until the mixture thickens, about 2 minutes.
8. Drain the potatoes and return them to the pot. Add butter and whole milk, then mash until smooth.
9. Spread the tofu and vegetable mixture in a baking dish. Top with the mashed potatoes, spreading evenly.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.

Prep

• Drain tofu for at least 30 minutes to remove excess moisture.