Vegetarian Shepherd's Pie

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Vegetarian Shepherd's Pie

 

3 medium potatoes

1/4 cup milk or nondairy milk

1 Tablespoon butter or margarine

1/2 teaspoon salt

pinch of paprika

1 onion, chopped

1 Tablespoon oil

1 lb. tofu, crumbled

1/4 lb. mushrooms, sliced

1 green pepper, diced

2 medium carrots, diced

3/4 cup chopped fresh tomatoes, canned tomatoes

1 stalk celery, diced

1 bay leaf

1 teaspoon ground cumin

1/2 teaspoon dried basil

1 cup frozen or fresh corn

 

Boil or steam the potatoes. Mash with butter, milk and salt. Set

aside.

 

Meanwhile, Heat the oven to 350 degrees.

 

Saute the onion a few minutes. Add all filling ingredients except

the corn. Bring to a boil, cover, and simmer 15 minutes, till

vegetables are tender.

 

Put filling in a large baking dish. Spread mashed potatoes on top

and sprinkle with paprika. Bake 10 or 15 minutes, till potatoes

are hot.

 

Serves 4

 

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