Veggie-lovers shepherd's pie

By: Evelyn Raab

Here's a great way to use all your favorite vegetables all at once. Crumble in some extra-firm tofu, shred in a hunk of cheese and top the whole business with creamy mashed potatoes. Who wouldn't love this?

Ingredients

2 tbsp.	(30 mL)	vegetable or olive oil
1		medium onion, chopped
2		cloves garlic, squished
4 cups	(1 litre)	fresh or frozen vegetables, cut into 1/4-inch dice (see note below)
8 oz.	(250 g)	extra firm tofu, crumbled by hand
1/2 cup	(250 mL)	ketchup
1/2 cup	(250 mL)	vegetable (or chicken) broth
1/4 cup	(50 mL)	chopped fresh parsley
1 cup	(250 mL)	shredded sharp cheddar cheese
1 tsp.	(5 mL)	salt
1/4 tsp.	(1 mL)	black pepper
4		medium potatoes, peeled and cut into chunks
2 tbsp.	(30 mL)	butter
1/2 cup	(125 mL)	milk
		paprika, if desired

1. Grease an 8- or 9-inch (20 or 23 cm) square baking dish.
2. In a large skillet heat the oil over medium heat. Add the onion and garlic and cook, stirring, until softened — about 5 minutes. Add the diced vegetables and cook, stirring often, 6 to 8 minutes or until the veggies are almost tender but not mushy. Add the crumbled tofu, cook for another minute or two, then add the ketchup, broth and parsley. Lower the heat slightly and let cook for about 5 minutes. Remove from heat and let cool for a few minutes. Stir in the shredded cheese, season with salt and pepper and transfer to the prepared baking dish.
3. Meanwhile, cook the potatoes until very tender by steaming in a steamer basket over boiling water. Mash until smooth, adding the milk and butter and seasoning with additional salt and pepper to taste. Spread warm mashed potatoes over the top of the vegetable mixture in the baking dish and sprinkle with paprika, if desired.
4. Bake at 350° F (180° C) for 30 to 40 minutes, until the top is golden and the veggie mixture is heated through and bubbling.

Makes 4 servings.

Note: Choose any combination of four or more of your favorite veggies to make the shepherd's pie: carrots, green or red pepper, mushrooms, peas, green beans, zucchini, broccoli, corn niblets, cauliflower, sweet potato.