SHEPHERD'S GARDEN PIE

[Guest guest]

Tofu replaces the traditional lamb in this new vegetarian classic

 

1 tablespoon + 1 teaspoon olive oil

2 onions, chopped

2 cups chopped mushrooms

3 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 pound Frozen Tofu , crumbled 6 plum tomatoes, diced

4 cups chopped broccoli, cauliflower or combination, steamed

1/2 cup Vegetable Broth

1/4 cup chopped flat-leaf parsley

4 large all-purpose potatoes, cooked, peeled and mashed

2 ounces low-fat cream cheese

 

Preheat the oven to 375o F. In a large nonstick skillet, heat the

oil. Add the onions; cook, stirring as needed, until softened, about

5 minutes. Add the mushrooms, garlic, salt and pepper; cook, stirring

as needed, until the mushrooms are wilted, 8-10 minutes. Stir in the

tofu and tomatoes; cook about 3 minutes. Stir in the broccoli, broth

and parsley. Transfer to a 9 " square baking dish. In a medium

bowl,combine the potatoes and the cream cheese. Spread it over the

tofu mixture. Bake until golden, about 30 minutes.